White Chili

I first had this chili at a BBQ place in TN and it was called Tennessee chili. I liked it so well that I searched for one in my many recipe books, finding this one. The only ingredient that has been added is the chili powder.

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 1  tablespoon olive oil
• 2  lbs boneless skinless chicken breasts, diced or 1 (3 lb)  roasted chicken, chopped
• 1  onion, chopped
• 4  garlic cloves, minced
• 2 (14 1/2ounce) cans  coarsely chopped tomatoes
• 2 (14 1/2ounce) cans chicken broth
• 2 (4 ounce) cans  chopped green chilies
• 1  teaspoon dried oregano
• 1⁄2 teaspoon ground cumin
• 3  tablespoons chili powder
• 2 (11 ounce) cans cannellini or 2 (11 ounce) cans great northern beans, drained
• 3  tablespoons fresh lime juice
• 1⁄4 teaspoon pepper
•  monterey jack cheese, shredded

Directions

1. In a large pot cook diced chicken breasts in olive oil until done, remove from pan& set aside.
2. Add onion& garlic, saute until tender.
3. Stir in next 7 ingredients.
4. Bring to boil, reduce heat and simmer for 20 minutes.
5. Add chicken& beans; cook until heated.
6. Add lime juice and pepper.
7. Serve into bowls and top with cheese (serve with salsa on top of cheese, if desired).
8. TIP: Cook this a day ahead and refrigerate to let the seasonings blend.