White Chicken Chili
2 lbs. Chicken breast
3 cans great white northern beans
2 cans chicken broth
1 tbs. Oil
1 med. Onion
2 tsp. Minced garlic
2 tsp. Garlic powder
1 can Rotel’s tomatoes & green chilies
2 tsp ground cumin
1 tsp. Oregano
½ Cayenne pepper
½ tsp. Salt
4 cups grated Monterey jack cheese (1 8 oz. Brick)
16 oz. Sour cream
Boil and shred chicken breast
Sauté onion & minced garlic with oil in skillet.
Add Rotel and spices; let simmer a few minutes.
Place all ingredients into a large pot.
Cook on medium heat for 1 hour.
Just before serving add sour cream and cheese.
Warm on med. To low heat until heated through.