White Chili

1 1/2 boneless chicken, chopped in small pieces (cooked) about 2 1/2 breast
1tbsp olive oil
2 cups chopped white onion
2 tbsp fresh minced garlic
2-3 stalks diced celery
1 sm can green chilis w/liquid
2 14 oz cans chicken broth
3 16 oz cans Great Norther Navy Beans or any combo white bean (White Kidney
Beans, etc)
2 tsp cumin
2 level tsp oregano
1/4 tsp cayenne pepper
1 can white corn, drained
chopped jalopeno peppers to taste (fresh or jarred)
salt to taste

Saute the olive, oil, onion, garlic, celery and green chilis together. Add
chicken and saute until soft. In a stock pot add chicken broth and beans.
Add pepper and seasonings to taste. Bring this to a low bubble then add the
sauteed mixture. Add the cumin, oregano, and cayenne to the mixture. Heat
until it begins to bubble and serve. Cook longer without lid to desired
thickness.For garnish you can add low fat monterey cheese or a dollop of
sour cream, scallions and a dot of salsa.