White Chicken Chili

Into a soup pot, add the olive oil. Turn heat to medium and add the chopped onion. While the onion is cooking, cut chicken into cubes and add to the pot. Cook until onions are soft and chicken is no longer pink. Stir in seasonings and garlic and add in the enchilada sauce, green chilis, and chicken broth. Simmer for about 45 minutes.

Drain and rinse beans and add them to the soup. Simmer another 15 minutes. Add salt and pepper if needed. Right before serving, remove soup off the heat and stir in half of the shredded cheese until melted. Serve with crushed tortilla chips and remaining shredded cheese. Jalapeños can be added for more heat.