White Chicken Chili
Source: combination of recipes
1 T oil
1 large onion, chopped
1 (4 oz) can diced jalapeno or poblano peppers (can use fresh)
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground cayenne pepper (more or less to taste)
2 cups chicken broth
2 (15 ounce) cans white beans, drained and rinsed
3 cups chopped, cooked chicken
1 cup shredded Monterey Jack or Pepper Jack cheese
Salt, to taste
Saute onion and peppers in oil over med-low heat until tender.
Stir in the garlic, cumin, oregano and cayenne, cook 1 minute.
Add the chicken broth and beans. Simmer 15 minutes, stirring occasionally.
If desired, mash some of the beans.
Stir in the chicken and cheese, cook about 5 minutes until chicken is warmed and cheese is melted.
Optional - if you want the chili thicker, mix 2 T flour with 1/4 cup water, stir into chili and cook until thickened
Season to taste with salt.
Servings: 4
Optional - top bowls of the chili with 2 T cheese, 1 T sour cream and a folded tortilla.