Spicy White Chili

Green chiles, fragrant garlic, and the perfect blend of herbs and spices lend just the right amount of heat and flavor to this delicate yet satisfying white chili. Short on time? Take advantage of your supermarket deli and use a deli rotisserie chicken. Simply shred the meat with your fingers or two forks while the rest of the ingredients simmer.

Ingredients

• 2 cups chopped onions
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 4 1/2 ounce can diced green chiles
• 3 teaspoons chili powder
• 1 teaspoon dried oregano, crushed
• 1/8 teaspoon cayenne pepper
• 3 15 ounce can white kidney beans, rinsed and drained
• 2 14 1/2 ounce can reduced-sodium chicken broth
• 5 cups cubed cooked turkey or chicken
• 4 ounces Monterey Jack cheese with jalapeno peppers, shredded

Directions

1. In a Dutch oven cook onions and garlic in hot oil over medium-high heat for 5 to 6 minutes, stirring often, until tender. Stir in green chiles, chili powder, oregano, and cayenne pepper; cook for 1 minute. Mash one can of the beans. Add all beans and broth to ingredients in Dutch oven. Bring to simmering. Cook, covered, for 10 minutes.
2. Stir in the turkey; cook about 10 minutes, until heated. Stir in cheese until melted.