White Chili (Chicken Chili)

We are having a chili cookoff at work tomorrow, so I decided to make White Chili. It uses chicken instead of beef. It smells DELICIOUS!!! I'll post the actual recipe at the bottom.

And we begin:

All the cans I had to use!

Simmering the onions in olive oil

Oh wait, forgot the garlic

Ok added in the chicken, the broth and the spices

These spices right here...and YEAH cayenne, this stuff is spicy!

There they are! Spices added...

Thats a lot of beans!

The sorta finished project...its simmering right now for another 20 minutes, but thats it!!! Tomorrow I will warm it up in the crockpot at work, and then serve with cheese, sour cream, and fritos...YUM!!

White Chili

INGREDIENTS

• 2 tablespoons olive oil
• 2 onions, chopped (I just used half of one big one)
  
• 4 cloves garlic, minced
• 4 cooked, boneless chicken breast half, chopped (I used 4 cans of chicken drained)
  
• 3 (14.5 ounce) cans chicken broth
• 2 (4 ounce) cans canned green chile 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

DIRECTIONS

1. Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
2. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.