White Chicken Chili-YUM!

The husband and I went to Friday's one night and they had this chili, so I searched the internet high and low for their recipe and Ta-da, here it is.

I really like this over rice, but you don't need rice to go with it.


INGREDIENTS
2 tablespoons olive oil
2 onions, chopped
3 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chile peppers, chopped
1 1/2 teaspoons ground cumin
2 1/ teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterey Jack cheese

DIRECTIONS
Heat the oil in a large pot over medium heat. Add the onions and garlic and saute
for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile
peppers, cumin, oregano and cayenne pepper and bring to a boil.
Reduce heat to low and add the beans. Simmer for 20 to 30 minutes,
or until heated thoroughly. Pour into individual bowls and top with the cheese


This doesn't really cook well in crockpots. The sauce doesn't thicken up like it should, best cooked on the stove.