White Chicken Chili

Chef Jimi Penti shares from his recipe collection: White Chicken Chili"
1 tbsp Vegetable Oil
1 ea Onion chopped
3 cloves Garlic, crushed
1 4 oz can diced jalapeno peppers
1 4oz can chopped green chile peppers
2 tsp Ground Cumin
1 tsp Dried Oregano
1 tsp Ground Cayenne pepper
2 14.5 oz Chicken Broth
3 cups Cook Chicken Breast
3 15 oz White Beans
1 cup Monterey Jack Cheese Shredded

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the misture until tender, about 3 min. Mix in the chicken broth, chick and white beans. Simmer 15 min, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

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