White Bean Chicken Chili

I love this with crusty french bread sticks and a salad.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  large yellow onion, chopped
• 1  stalk celery, chopped
• 1 1⁄2 lbs boneless skinless chicken breasts, cubed
• 2  cloves garlic, minced
• 2 -3  jalapenos, minced
• 1  tablespoon chili powder
• 1  teaspoon dried oregano
• 2  teaspoons ground cumin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cayenne pepper (or more)
• 2  cups  chicken stock
• 1 (19 ounce) can white kidney beans, drained and rinsed
• 1⁄4 cup cilantro
• 1  cup  shredded jalapeno jack cheese

Directions

1. In a large saucepan over medium heat combine the oil, onions and celery.
2. Cook, stirring for 5 minutes.
3. Push onions and celery to the sides, turn the heat up to medium high and add the chicken.
4. Cook, stirring constantly for 5 minutes.
5. Add the garlic, jalapenos, chili powder, cumin, oregano, salt and cayenne.
6. Cook, stirring for 2 minutes.
7. Stir in stock and bring to a boil.
8. Reduce heat to medium low and simmer for 15 minutes.
9. Stir in beans and cook for 5 minutes, stirring gently.
10. Remove from heat and stir in cilantro.
11. Ladle into bowls and top with cheese.