White Chicken Chili (not because I'm racist)

White Chicken Chili

1 medium onion, chopped
1 Tablespoon olive oil
2 cloves garlic, minced
4 boneless skinless chicken breasts, chopped
2 cans (14 oz. each) chicken broth
1 can (4 oz.) chopped green chilis
2 tsp ground cumin
2 tsp. dried oregano
1 1/2 tsp cayenne pepper
3 cans(14 oz.each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Chopped Jalapeno pepper, optional

1.  In a large saucepan over medium heat, cook onion in oil for 10 minutes
or until tender.  Add garlic; cook 1 minute longer. Add the chicken;  cook
until no longer pink.  Add chicken broth,green chilis, cumin, oregano and
cayenne.  Bring to a boil.
2.  Reduce heat to low.  With a potato masher, mash one can of beans until
smooth.  Add to saucepan.  Add remaining beans to saucepan.  Simmer for
20-30 minutes or until heated thoroughly.
3.  Top each serving with cheese and jalapeno pepper if desired.


I used half cayenne pepper and half chili powder
Instead of green chilis, I added a bottle of green chili salsa
I used more broth, too.
Also I use canned chicken a lot of the time because cooking chicken is boring and messy.