Minnetta's White Chicken Chile

Tasty, Quick, Easy. I was leery of trying it, but my picky eaters have exhausted my creativity. They really like it! Prep time was boning the chicken and slicing the onion (we used a Spanish Sweet, but what I wouldn't give for some Walla Walla Sweets!). It would go great with sourdough bread, but I think next time we might try it burrito style.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  rotisserie-cooked chicken
• 1  medium onion, chopped
• 1 1⁄2 cups chicken broth
• 2 (4 ounce) cans green chili peppers, chopped (or small fresh green chile)
• 2  garlic cloves, finely chopped
• 2  teaspoons ground cumin
• 1  teaspoon dried oregano
• 2  tablespoons dried cilantro
• 1⁄4 teaspoon crushed red pepper flakes
• 2 (19 ounce) cans cannellini beans, drained and rinsed
• 2  green onions, chopped (Optional Garnish)
• 3  cups monterey jack cheese (Topping, to taste)

Directions

1. Remove chicken from the bones and cube it.
2. Heat oil in a large pot over medium high heat. Add onion and sauté for 4 to 5 minutes, a add garlic and saute a little bit more.
3. Stir in chicken, broth, chili peppers, cumin, oregano, cilantro and red pepper.
4. Reduce heat to low and simmer for 15 minutes.
5. Stir in beans and simmer for 10 minutes;
6. Top with green onion, if sdesired, and lots of cheese.