White Chicken Chili

 

1

tablespoon vegetable oil

1

large onion, chopped (1 cup)

2

cloves garlic, finely chopped

1

lb boneless skinless chicken breasts, cut into bite-size pieces

3

cans (14 oz each) chicken broth

2

cans (15 oz each) cannellini beans, drained

2

cans (4.5 oz each) Old El Paso® chopped green chiles, drained

1

teaspoon dried oregano leaves

1/2

teaspoon ground cumin

Dash ground red pepper (cayenne), if desired

1 1/2

cups shredded Monterey Jack cheese (6 oz)

Chopped fresh cilantro, if desired

• 1 In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
• 2 Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
• 3 To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.