Chicken Chili

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2 cups chopped onions
4 cloves garlic, minced
2 Tbsp olive oil
1 4.5-oz can diced green chiles
3 tsp chili powder
1 tsp dried oregano, crushed
1/8 tsp cayenne pepper
3 15-oz cans white kidney beans, rinsed and drained
2 14.5-oz cans reduced-sodium chicken broth
5 cups cubed coooked turkey or chicken
4 oz Monterey Jack cheese with jalapeno peppers, shredded

In Dutch oven, cook onions and garlic in hot oil over medium heat for 5-6 minutes, stirring often. Cook until tender. Stir in chiles, chili powder, oregano, and cayenne. Cook 1 minute.
Mash one can of beans, add all beans and broth to Dutch oven. Bring to simmering. Cook, covered, 10 minutes.

Stir in turkey or chicken; cook about 10 minutes or until heated through. Stir in cheese until melted.

Makes 8 to 10 servings.

Freezes well.

Notes: I found 5 cups of chicken to be way too much. I use about half of that, or maybe add in more beans and broth. I make this recipe with plain old regular Monterey Jack cheese. It’s good served with diced avocado and additional cheese. – Deb

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