Texas Lightning White Chili

4 Servings

1 t olive oil
1 md onion, chopped (1 1/2 cups)
2 lg garlic cloves, crushed
1/2 lb boneless, skinless chicken
1 breast
3 t cumin
1 T fresh oregano (or 2 tsp)
1 dried
1 cn (15.5 oz.) great northern or
1 cannellini beans
3/4 c fat-free, low-salt canned
1 chicken broth
2 md jalapeno peppers, seeded and
1 chopped
1 several drops hot pepper
1 sauce
1 salt and, Freshly Ground
1 black pepper
1 toppings
1 md red bell pepper, diced
4 green onions, sliced
2 T monterey jack or, Grated
1 other hard cheese
Heat oil in non-stick skillet.
Add onion and saute 5 minutes. Do not brown.
Add the garlic and saute 3 minutes. Remove fat from chicken and cut into thin strips, abut 1/2 inch by 2 inches.
Add to pan with cumin and oregano. Saute 2 minutes. Drain and rinse beans.
Add to pan with chicken broth and jalapeno peppers. Cook gently for 3 minutes or until sauce begins to thicken.
Add hot pepper sauce and blend well.
Add salt and pepper to taste.
Place bell pepper, scallions and cheese in small bowls. Service chili over rice and pass the toppings.