INGREDIENTS

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

DIRECTIONS

Ingredients:
2 – tablespoons olive oil
1 – pound boneless, skinless chicken breast
1 – teaspoon Kosher salt
1 – teaspoon fresh ground pepper
1 – tablespoon garlic, minced
1/2 – cup onions, diced
1/2 – cup carrots, diced
1/2 – cup celery, diced
1 – tablespoon chili powder
1 – tablespoon ground cumin
1 – teaspoon oregano, chopped finely
2 – tomatoes, chopped
1/4 – cup tomato paste
1 – 8 ounce can red kidney beans, drained and rinsed
1 – 8 ounce can pinto beans, drained and rinsed
1 – 8 ounce can black beans, drained and rinsed

Directions:
1.    In a medium frying pan, heat oil to medium-high.  Add chicken, salt, pepper, garlic, onions, carrots, and celery and sauté for 2 minutes.  Sprinkle chili powder, cumin, and oregano over chicken mixture and stir.
2.    Mix in tomatoes, tomato paste, kidney beans, pinto beans and black beans.  Cook 20 minutes on a low heat.