White Chicken Chili


1 TBSP oil
2 medium onions, chopped
1 TBSP minced garlic (about 4 cloves)
3 15 1/2 oz cans white beans
4 cups cooked chicken, cubed
2 4 oz cans chopped green chilies
2 tsp ground cumin
½ tsp ground cayenne pepper
2 cups chicken stock (or water)


In a heavy pan with a tight fitting lid, heat the oil over medium heat, and add the onions and garlic and cook stirring until soft. Add all remaining ingredients and stir to blend. Bring to a boil, cover, reduce heat and simmer about 20 minutes to blend flavors. Serve hot with grated Monterrey Jack cheese or salsa or both.