White Chili

From: Stefibeth

2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chili peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterey Jack cheese

- Saute the onions and garlic in EVOO for about 10 mins over med heat, or until tender
- Add the chicken (I actually used 2 pouches of chunk white chicken breasts drained, which can be found over by the canned tuna in the grocery store), chicken broth, green chile peppers, and spices.
- Bring mixture to a boil and then add in the beans. I smashed up two of the cans of beans to thicken the soup, and I also added in 2 cans of white corn, drained.
- Simmer for 30 mins and then enjoy! This recipe makes A LOT, but it's yummy and reheats and freezes well.