White Chicken Chili

1                 tablespoon vegetable oil

1                 onion, chopped

3                 cloves garlic, crushed

1                 (4 ounce) can diced jalapeno peppers

1                 (4 ounce) can chopped green chili peppers

2                 teaspoons ground cumin

1                 teaspoon dried oregano

1                 teaspoon ground cayenne pepper

2                 (14.5 ounce) cans chicken broth

3                 cups chopped cooked chicken breast

3                 (15 ounce) cans white beans

1                 cup shredded Monterey Jack cheese

In a large saucepan over medium-low heat, add oil. Add onion and slowly cook until tender.

Mix in the garlic, jalapeno, green chili peppers, cumin, oregano and cayenne.

Continue to cook and stir the mixture until tender, about 3 minutes.

Mix in chicken broth, chicken and white beans.



Simmer for 15 minutes, stirring occasionally.

Remove mixture from heat.

Slowly stir in cheese until melted.

Serve warm.