White Chili

Ingredients:
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 ounce) cans chopped mild green chilies or 2 bags frozen chilis
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon cayenne pepper
3 (16 ounce) cans great northern beans, undrained
6 cups chicken broth
4 cups chopped cooked chicken, to taste
3 cups grated monterey jack cheese

Directions:
1. Heat oil in large pot over medium high heat.
2. Add onions and saute until translucent, about 10 minutes.
3. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
4. Add undrained beans and stock and bring to a boil.
5. Reduce heat and add chicken and cheese to chili and stir until cheese melts.
6. Season to taste with salt and pepper and ladle into bowls.


Great to Freeze!
I usually thicken the soup with corn starch to make it thicker.
Serve with tortillas and extra montery jack cheese to top it off with.