White Bean Chicken Chili

Made this tonight and it felt so good to be cooking again! It was served with french bread and spring greens with pear-champagne-gorgonzola dressing (thanks Trader Joe's!) Blackberry cobbler was for dessert.

White Bean Chicken Chili

Ingredients:

Canola oil (enough to lightly coat bottom of chili pot)
1 onion, diced
3 cloves of garlic, shopped
2 4-ounce cans of green chili peppers, chopped
2 teaspoons cumin, ground
1 teaspoon oregano, dried
1/2 teaspoon cayenne pepper, ground
1 carton (32 ounces) low-sodium chicken brot
3 cups chopped cooked chicken (I used a rotisserie chicken)
3 (15 ounce) cans cannellini beans
Salt to taste
Shredded pepper jack cheese, to taste/garnish

Directions:

Add oil to the chili pot to coat the bottom. Turn heat to medium-low. Add onion and cook until it begins to turn translucent. Mix in the garlic, green chilis, cumin, oregano, and cayenne. Let heat for a moment.
Add the chicken broth, cannellini beans, and chicken. Simmer on medium-low 20 minutes, and stir it occasionally.
Salt to taste. J helped me with that as I have no concept of taste at the moment (boo, sinuses!)

Serve piping hot off the stove with some pepper jack cheese on top. Mmmm...

-TJ