White Chicken Chili with Crispy Tortilla Strips

Ingredients:

Olive oil
1/2 cup chopped onion
3-4 garlic cloves, minced
2 cans chopped green chilies (mild)
2 - 14.5 oz cans cannellini beans (white kidney), drained and rinsed
3 rotisserie chicken breast halves - you can purchase these at most grocery stores in their deli section, skin removed, an torn into bite size pieces
1 - 49.5 oz. can chicken broth
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground red pepper (cayenne)
2 tbsp fresh cilantro, chopped (or substitute fresh parsley)

Directions:

Sauté the onion and the garlic in the olive oil until the onions are soft.  Add green chilies and all the spices. Add the chicken broth, chicken, beans and cilantro and heat through.   Serve with crispy tortilla strips on top. 

Crispy Tortilla Strips (or just use grocery store tortilla chips)

Preheat oven to 400 degrees

Take 4-5 corn tortillas, spray both sides lightly with Pam, and salt both sides lightly.  Take a sharp pizza cutter and cut them into thin strips and put in a single layer on a cookie sheet.  Bake for 10 minutes until lightly brown and crispy.

Garnish suggestions:
Fresh chopped cilantro
Sour cream
Shredded mozzarella or pepper jack cheese