White Chicken Chili

INGREDIENTS:

2 cups cooked chicken

3 cups chicken stock

1 tsp olive oil

1 onion chopped

2 gloves of garlic (minced)

6 oz chopped green chilies

1 tsp ground cumin

¼ tsp dried oregano

¼ tsp ground cayenne pepper

Four 16 oz cans of White Northern Beans

½ cup Monterrey Jack Cheese (shredded)

Black Pepper to taste

INSTRUCTIONS:

Shred the chicken and set aside it in stock.

In a large pot, heat olive oil then add onions, garlic, chilies, cumin, oregano and cayenne pepper.

Stir and cook over medium-low heat for 5 to 6 minutes.

While that’s cooking, remove chicken from the stock.

Then, add beans and reserved chicken stock to the pot.

Raise the heat and bring to a boil, then reduce heat and simmer, covered for about 50 minutes.

Add chicken and cheese and stir until cheese melts. Season with black pepper.