White Chili

19 ounce canned cannellini beans
2 boneless, skinless chicken breasts, cooked and chopped or shredded
4 cups chicken broth
8 cloves garlic, minced
1 medium onion, chopped
1 tablespoon olive oil
3 jalapenos, stemmed and chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
2 tablespoons fresh parsley, chopped
salt and pepper

1. Heat olive oil in a skillet over medium heat and add half of the garlic and onions, sautéing until tender.
2. Add jalapenos, cumin, oregano, salt and pepper and stir to combine.
3. Meanwhile, in a large pot over medium heat combine beans, chicken broth and remaining garlic and onions.
4. Mix the skillet contents into the pot and bring mixture to a boil. Reduce heat to a simmer and continue to cook until liquid has reduced by half and flavors have a chance to meld, at least 1 hour.
5. Spoon into bowls and top with fresh parsley to serve.

Makes 6 servings