White Chicken Chili Name: Regina Fox Base: MCLB Albany Recipe: White Chicken Chili 1 medium onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil 4 cooked boneless chicken breast 2 cans (4 oz each) chicken broth 1 can (4 oz) chopped green chilies 2 teaspoons ground cumin 2 teaspoons dried oregano 1-1/2 teaspoons cayenne pepper 3 cans (14.5 oz each) great northern beans, drained, divided 1 cup (4 oz) shredded Montery Jack cheese Chopped jalapeno pepper, optional In a large saucepan over medium heat, cook the onions and garlic in oil for 10 minutes or until onions are tender. Add chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil. Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper if desired. Yield: 10 servings (2 1/2 qts)