1 onion, chopped
3 cloves of garlic, crushed
1 (4 oz.) can of diced jalapeno peppers
1 (4 oz.) can chopped green chile peppers
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground cayenne pepper
2 (14.5 oz.) cans of chicken broth
3 cups chopped cooked chicken breast
3 (15 oz.) cans of white beans
1 cup shredded Monterey Jack cheese
Heat oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in garlic, jalapeno, green chile peppers, cimun, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove mixture from the heat and slowly stir in the cheese until melted. Serve and enjoy.
