* Exported from MasterCook * White Chicken Chili Recipe By : Alexis Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Olive oil 1 1/2 c Onion -- chopped 3 cl Garlic -- finely chopped 2 ts Dried oregano 1 1/2 ts Ground cumin 1/2 ts Powdered ginger 1 1/2 c Chicken broth 1/2 c Dry white wine 1 Bay leaf -- broken in half 2 c Chicken -- shredded, cooked 2 c White beans -- cooked, drained 2 Jalapeno peppers -- minced 1 1/2 c Monterey jack cheese -- grated 1/2 ts Black pepper -- coarsely ground Salt -- to taste Garnish: Tomatoes -- diced Scallions -- chopped Black olives -- sliced Cheese -- shredded Tortillas -- warmed Heat the olive oil in a large skillet or saucepan. Add the onion and saute over medium heat until softened and lightly browned, 5 to 8 minutes. Add the garlic, oregano, cumin, and ginger and cook, stirring, for 1 minute. Add the broth, wine, and bay leaf. Cook uncovered over medium-high heat until somewhat reduced, 5 to 8 minutes. Add the chicken, beans, and jalapenos. Simmer uncovered for 10 minutes, stirring occasionally. Using the back of a spoon, mash about 1/4th of the beans to thicken the sauce. (Can be made 2 days ahead and refrigerated, or frozen. Reheat gently before finishing.) Over low heat, add the cheese one handful at a time, stirring until melted. Add the pepper and taste for salt, adding some if necessary. Remove the pieces of bay leaf. Serve the chili topped with some or all of the garnishes. Busted by Christopher E. Eaves - - - - - - - - - - - - - - - - - -