Kit asked me for this so I will just share it with the rest of you, I got this recipe out of the Cooking Light magazine and it comes from a lady in Pennsylvania named Mercy Ingraham.  We eat this with Paula Deen’s cheese biscuits, you can find that recipe on the internet.  Enjoy!

White Chicken Chili

cooking spray

2 pounds skinless, boneless chicken breast, cut into bite size pieces (you could use a store bought rotisserie chicken for this as well if your in a hurry)

2 cups finely chopped onion

2 garlic cloves, minced

2 teaspoons ground cumin

1/2 teaspoon dried oregano

1 teaspoon ground coriander

2 (4.5-ounce) cans chopped green chiles, undrained

1 cup water

2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya) ( I had to use Navy beans)

1 (14 ounce) can fat-free, less sodium chicken broth

1/2 teaspoon hot pepper sauce (Or if you like it hot use however much you like)

1 cup (4 ounces) shredded Monterey Jack cheese

1/2 cup chopped fresh cilantro

1/2 cup chopped green onions

1.Heat a large nonstick skillet over medium-high heat.  Coat pan with spray.  Add chicken to pan; cook 10 minutes or until browned, stirring frequently.

2. Heat a large Dutch oven (or a large heavy pot) over medium-high heat. Coat pan with cooking spray.  Add onion to pan; saute 6 minutes or until tender, stirring frequently.  Add garlic; saute 2 minutes, stirring frequently.  Stir in cumin, dried oregano, and coriander; saute 1 minute.  Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered.  Add the chicken, water, cannellini beans, and broth; bring to a simmer.  Cover and simmer 10 minutes.  Stir in hot sauce.  Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro and 1 tablespoon green onions. Yields:8 servings