Carlos’s White Chicken Chili
Carlos’s White Chicken Chili w/Optional Slow-Cooker tips
1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil, or use infused flavored olive oil with garlic
2 garlic cloves, crushed
2 cans (14 ounces each) chicken broth or substitute with 28 ounces of water and 2 chicken bouillon cubes
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup (4 ounces) shredded Monterey Jack cheese
Chopped jalapeno pepper, optional
Over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chilies, cumin, oregano and caye
