White Chicken Chili

Serves 8
None Specified

1 tbsp. vegetable oil

1 cup chopped onions

2 tsp. minced garlic

1 lb. boneless skinless chicken breasts, cut into 1" pieces

5 ½ cups chicken broth

30 oz. canned cannellini beans, rinsed and drained

9 oz. canned diced green chiles, drained

1 tsp. dried oregano leaves

1/2 tsp. cumin

1 1/2 cups shredded Monterey Jack cheese

- chopped fresh cilantro


In a large Dutch oven or stockpot, heat oil over medium-high heat until hot. Add onions, garlic and chicken, cooking until chicken is no longer pink. Stir in remaining ingredients except cheese and cilantro. Bring to a boil; reduce heat to low and simmer 15 min., stirring occasionally. Serve garnished with cheese and cilantro.