Lunch: White Chili

1 small onion, chopped
2 cloves minced garlic
1 Tablespoon olive oil
1 Jalapeno pepper, minced (wear gloves when handling Jalapenos)
4 ounce can chopped green chiles, drained
1 teaspoon powdered cumin
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 cups chicken broth
2/3 cup cooked white kidney beans, rinsed and drained
8 ounces cooked chicken breast, cubed (about two cups)
1/4 cup chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese

Saute onion and garlic in olive oil in soup until tender.
Add Jalepeno, chiles, cumin, oregano, cayenne pepper, and salt, and saute another minute.
Stir in chicken broth, beans and chicken. Bring to a boil.
Cover and simmer for 25 minutes. Stir in cilatro and cheese and serve. Serves four.

You are invited to visit my blog: AS I SEE IT