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From Virginia Wiedemann:   "This hearty recipe using leftover chicken is hoppin' good."

White Chicken Chili

1 Tbsp. olive oil
1 lb. chicken, diced
1 medium onion, chopped
8 oz. mushrooms, sliced
4 cloves garlic, minced
1 small can minced green chilies, drained
1 tsp. cumin
1/2 tsp. oregano
3 Tbsp. chopped fresh cilantro
1-1/2 cups chicken broth
salt and freshly ground pepper to taste
2  15- or 16-oz. cans white beans, drained

Quickly brown chicken cubes in oil, then remove them.  Sauté onion, garlic, and mushrooms in oil until onion is transparent.  Add drained chopped chilies, spices and broth.  Simmer slowly 25 minutes.  Add chicken, beans and cilantro.  Simmer slowly uncovered another 10 minutes, stirring occasionally. 

Serve in bowls topped with sharp grated cheddar cheese if desired, and corn bread or corn chips on the side.  Serves 4 to 6.

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