South of the Border White Chili

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
20 ounces tomatoes with green chilies, chopped
1 jalapeno, seeded and chopped
2 cups chicken stock OR 25 ounces chicken broth
17 ounces green chilies, chopped
2 cups baked chicken, chopped
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 cup cilantro, heaping and chopped
38 ounces while beans
1 tablespoon lime juice
8 ounces sour cream
8 ounces monterey jack cheese, shredded
8 ounces fried tortilla strips
salt to taste
pepper to taste

Instructions

Heat the oil in a large stockpot over medium high heat. Add onion. Saute for 3-5 minutes until softened. Add garlic. Cook for 1-2 minutes longer; do not brown. Add tomatoes and jalapeno. Cook, stirring occasionally. Add chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans, and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper. Serves 8-10. To serve - Ladle chili into serving bowls. Garnish with a dollop of sour cream, cheese, and tortilla strips.