WHITE CHILI - Dexie Dunham|
| 1-1/2 ||pounds ||skinless boneless chicken breast|
| 1 || tsp ||olive oil|
| 1 || tsp ||minced garlic|
| 1 || cup ||chopped onion|
| 1 || 14oz can ||cannelini beans, don't drain|
| 1 || 15oz can ||great northern beans, don't drain|
| 2 || 4oz cans ||diced green chilis, don't drain|
| 1 || tsp ||dried coreander|
| 2 || tsp ||cumin|
| 1/4 || tsp ||salt|
| 1/4 || tsp ||cayenne pepper|
| || ||shredded colby or monterey jack cheese|
| || ||tortilla chips|
Bring 3 cups of salted water to a boil. Cook until tender, remove and cut into cubes. Discard water.|
Saute the onion and garlic in olive oil.
Combine all ingredients in a dutch over, bring to a boil and serve hot.
Garnish with cheese and tortilla chips.