White Chicken Chili, Simple Ingredient Recipes

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White Chicken Chili is in our Vol. 4 Cookbook: https://collard-valley-cooks-store.myshopify.com/collections/all
The recipe is printable from our website for free here:
https://www.collardvalleycooks.com/soup-stew-recipes.html
1 ONION (CHOPPED)
4 CUPS WATER
2 TBSP. CHICKEN BOULLION GRANULES
1-10 OZ. CAN ROTEL WITH MILD CHILIES
2-16 OZ. CANS NAVY BEANS
1 TBSP. & 1/2 TSP. GROUND CUMIN
1 TSP. OREGANO
1 TSP. BADIA ROASTED GARLIC POWDER OR 1 FRESH GARLIC CLOVE PRESSED
1 ROTISSERIE CHICKEN (REMOVE MEAT AND CHOP)
1-8 OZ. BLOCK PEPPER JACK CHEESE
Combine the above ingredients (except cheese) in a medium saucepan and cook on medium heat for 20 minutes. Add grated pepper jack cheese and serve with Frito scoops. Can be used as a bean dip if you reduce broth to 2 cups, heat until boiling and continue cooking until most of broth has gone out, add cheese and serve hot.
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