White Chili

This is soooo easy and yummy. Made this for dinner tonight. Tons of leftovers! This makes great lunch for the rest of the week.

1 large onion chopped
3 cloves of garlic chopped
1 tablespoon olive oil
2 16-oz cans white beans (great northern)
2 lbs boneless skinless chicken breast or a 2 lb rotisserie chicken diced
juice of 1 lime
1 (4 oz) jalepenos
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper (optional)
4 cans chicken stock
3 cups grated Monterey Jack cheese (I used pepper jack today)
Sour cream
Chopped fresh green onions

Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent. Add the garlic, jalepenos, cumin, and saute for 10 minutes.

Remove meat from rotisserie chicken and cut into bite sized pieces. Add to pot. Add beans and chicken stock and bring to a boil. Add lime juice. Reduce the heat and simmer about 30 minutes.

Add grated cheese to pot reserving a bit for garnish.

Ladle into bowls and serve with remaining cheese, chopped green onions, and sour cream. Salt to taste.