White Chicken Chili

By Eric Johnson

• 1 lb boneless skinless chicken breasts
• 1 Tbs vegetable oil
• 1 small white onion, diced
• 6-8 cloves of garlic (or 3-4 Tbs minced garlic from jar)
• 1 can (7 oz) diced green chilies, strained
• 2 cans (15 oz) white beans, unstrained
• 4 c chicken broth
• 1 tsp chicken bullion granules (or 1 cube)
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1/2 – 1 tsp cayenne
• 1 c sour cream, plus additional for topping if desired
• 2 c shredded monterey jack cheese
• fresh cilantro, chopped
• roma tomato, chopped

Boil chicken and shred into pieces.  Set aside.
Sautee onion and garlic in oil until onion is translucent.  Add chicken, chilies, beans, broth, bullion, cumin, oregano, and cayenne.  Simmer 30-45 minutes.
Add 1 c sour cream and cheese (a little at a time so cheese doesn’t clump).
Serve in bowls and top w/ cilantro, tomato, and additional sour cream.