White Chicken Chili | UNL Food | Nebraska

Ingredients

• 2 Tablespoons olive, canola or vegetable oil
• 1 onion, scrubbed with clean vegetable brush under running water, finely chopped
• 1 (4 ounce) can chopped green chilies, drained
• 2 (15.8 ounce) cans great northern beans, drained and rinsed
• 1 (14.5 ounce) can low-sodium chicken broth
• 2 teaspoons garlic powder
• 1/2 teaspoon pepper
• 2 teaspoons ground cumin
• 1 ½ cups cooked chicken, cubed
• 4 ounces Monterey Jack cheese, shredded