I Don't Know Who Cha Cha Is, But She/He Has A Damn Yummy Chili Recipe

i didn't take the above photograph (obviously because it turned out decent), so that's not my bowl, but my chili did turn out exactly like the picture, was super easy to make, and tasted delish. and it's quick. so for those reasons, i share with you the following recipe, which can also be found on the allrecipes website.

white chicken chili

1 tablespoon vegetable oil (i used olive oil--see, i'm already changing it up.)
1 onion chopped (i use a half and it works just fine. again, i can't stick to a recipe, sad.)
3 cloves garlic, crushed (i use more and do a fine dice)
1 four-ounce can diced jalapeno peppers (i never use these--super yuck!)
1 four-ounce can chopped green chile peppers (again, i never use these)
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans of chicken broth
3 cups chopped chicken breast (we use a store-bought rotisserie chicken, so much easier and tastier)
3 (15 ounce) cans of white beans
1 cup of shredded Monterrey Jack cheese

directions

1. heat the oil (olive if you please!) in a large saucepan over medium-low heat. slowly cook and stir the onion until tender (maybe five minutes). mix in the garlic, jalapeno and green chile peppers (only if you use them), cumin, oregano, and cayenne pepper. after a couple of minutes, add the chicken stock, cooked chicken, and white beans. simmer 20 to 30 minutes, stirring occasionally.

2. remove the mixture from the heat. slowly stir in the monterrey jack cheese until melted and serve warm.