White Chicken Chili

Ingredients

• 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) 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
• sour cream, for garnish
• tortilla chips, for garnish

Instructions

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, cilantro, sour cream, and tortilla chips.