Chili Blanco

1 lb Boneless, skinless chicken

-breasts, diced 1 tb Vegetable oil

1 1/2 c Chopped onions

2 ts Chopped garlic

1 cn (7-oz.) ORTEGA diced green

-chiles 1 tb (to 2) ORTEGA diced

-jalapenos 2 ts Ground cumin

1/2 ts Dried oregano leaves

2 cn (15-oz.) White beans, rinsed

-and drained 1/2 c Chicken broth

1 1/2 c Shredded Monterey Jack

-cheese (6 oz.) 1/2 c Sour cream

Additional sour cream, -sliced green onions, -chopped cilantro and -chopped tomatoes (optional) In a 4-quart pot, over medium heat, saute chicken in 2 teaspoons oil for 5 to 6 minutes or until chicken is done. Remove chicken from pot. In same pot, over medium-high heat, saute onions and garlic in remaining oil for 3 minutes. Add chiles, jalapenos, cumin and oregano; cook for 3 minutes more. Add white beans, chicken broth and reserved chicken. Heat to a boil; reduce heat. Simmer for 10 minutes. Add cheese and sour cream; cook and stir until cheese melts. Serve topped with additional sour cream, green onions, cilantro and tomatoes, if desired.