White Chicken Chili

I made this chili for dinner tonight - we give it 4 out of 5 stars. It called for 1 can of diced jalapenos and 1 can of diced green chiles, but since we were serving this to the kids too, I just used 2 cans of green chiles. I also used a scant teaspoon of Cayenned pepper, for the same reason. Oh, and it originally called for 3 cups of chopped chicken, but I used 2 bags of shredded (2 cups) and I think one bag would've been fine. I served it with some baked tortilla strips that were leftover from the tortilla soup we had last week and I made corn for a side. Amelia added her corn to her soup. : )

White Chicken Chili

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
2 (4 ounce) cans chopped green chile peppers, undrained
2 teaspoons ground cumin
1 teaspoon dried oregano
1 (scant) teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
1 cup shredded cooked chicken breast
3 (15 ounce) cans white beans, undrained
1 cup shredded Monterey Jack cheese

DIRECTIONS
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Spoon a little cheese on each serving. Serve warm.

Recipe from Allrecipes.com