Southwest White Chicken Chili

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 5 tablespoons olive oil
• 1 cups chopped onions
• 1 cup chopped scallion ( These are a little sweeter than onions)
• 4 cloves garlic, minced
• 1 tablespoon cumin
• 1/4 teaspoon red pepper
• 1 teaspoon salt, or to taste
• 2 cans of mild minced peppers (4 oz each)
• 2 cups canned chicken broth
• 2 cups Randall Great Northern Beans, drained and rinsed
• 2 cups shredded white cheddar (or a package of white/yellow Mexican blend) cheese
• 1 tablespoon sour cream
• 1 tablespoon sweet salsa ( mango or pineapple) 

Instructions

1. Wash and trim the chicken breasts. Cut, crosswise into small strips. Heat 3 tablespoons of the olive oil in a heavy pot.
2. Sauté half the onions and the chicken, stirring over high heat just until cooked through, about 5 minutes. Remove with a slotted spoon to a side dish.
3. Add the remaining oil to the pot and sauté the rest of the onions, scallions, garlic, cumin, and red pepper until the onions are clear.
4. Stir in the salt, jalapeno peppers, chicken broth, and Randall Beans. Bring to a boil and cook for 15 minutes. 
5. Lower the heat and add in the cheese, stirring until melted.
6. Return chicken to the pot and cook for 5 minutes.
7. Serve topped with a dollop each of sour cream and salsa and a sprinkling of chopped cilantro.
8. Makes 8 to 10 servings.