1 tbsp. olive oil
½ tsp. dried oregano
1 onion, chopped
½ – 1 tsp. ground cayenne pepper
5 cloves of garlic, crushed
2 (14.5 oz.) cans chicken broth – low sodium
1 (4 oz.) can diced jalapeno peppers
5 – 6 cups chopped cooked chicken breast
1 (4 oz.) can chopped green chili peppers
3 (15 oz.) cans white beans, drained (I mash one can of the beans to help thicken the chili) Also, best to use dried beans instead of canned.
2 tsp. ground cumin
1 cup shredded Monterey Jack Cheese and extra for garnish
1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onions until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano, and cayenne. Continue to cook and stir the mixture until tender, about 6 minutes. Mix in the chicken broth, chicken, and white beans. Bring to boil, reduce heat to low, and simmer , uncovered, for atleast 30 minutes, stirring occasionally, before you serve stir in one cup of cheese and mix until incorporated.
2. Eat Up! Serve it over a bowl of steamed veggies (which I enjoyed), or just have it straight up. Garnish with shredded cheese (optional). Enjoy (not an optional)!
Source: I got this recipe from a Personal Trainer, Kim Lauer.