Lisa’s White Chicken Chili
Yields: 4-6 servings
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
2 (4 ounce) cans chopped green chilies
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
Toppings: chopped cilantro, salsa, sour cream, shredded cheese, tortilla chips…

Heat the oil in a large saucepan over medium-low heat. Sauté the onion until tender. Mix in the garlic, green chile peppers, chili powder, cumin, oregano and cayenne. Cook until fragrant, about 3 minutes. Add the chicken broth, chicken, and white beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.