White Chicken Chili

I tried this as part of a "Stretch the Chicken" series of recipes and loved it. It's quick and simple for a weeknight meal, and extremely satisfying. Enjoy!

• Ready In: 35 mins
• Serves: 2-3

Ingredients

• 1  teaspoon olive oil
• 1  medium onion, chopped
• 2  garlic cloves, minced
• 1  seeded  jalapeno pepper, chopped
• 1 (4 ounce) can  chopped green chilies
• 2⁄3 teaspoon ground cumin
• 1⁄2 teaspoon dried oregano or 1⁄2 teaspoon  italian seasoning
• 1  pinch ground cloves
• 1  pinch cayenne pepper
• 1 (14 1/2ounce) can  large white beans, undrained
• 2  cups chicken broth
• 1 1⁄2 cups  diced  cooked chicken breasts
• 1⁄2 cup  grated low-fat monterey jack cheese or 1⁄2 cup white cheddar cheese

Directions

1. Heat the oil in a large saucepan over medium heat. Stir in the onion and cook until tender, 4 to 7 minutes.
2. Mix in the garlic, jalapeño, green chile peppers, cumin, oregano, cloves, and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes.
3. Mix in the chicken broth, chicken and white beans. Bring to a boil. Turn down heat and simmer 20 minutes, stirring occasionally. Don't worry if it's a little soupy.
4. At the end of 20 minutes, mash chili lightly using a potato masher, until about half of the beans are broken up. This will give the chili a thicker consistency.
5. Serve topped with grated cheese. Garnish with whatever you have on hand: cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole, tortilla chips, etc.