Chateau Warner White Chili

 A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.

Ingredients

2 tablespoons olive oil
2 medium (2-1/2" dia)s onions, chopped
4 cloves garlic, minced
2 1/2 breast, bone removed cooked, boneless chicken breast half, chopped
3 cups chicken broth
2 cups Collard Greens
2 teaspoons ground cumin
2 teaspoons dried oregano
1 ½ teaspoons cayenne pepper (*this makes it spicy, adding less is recommended)
2 (14.5 ounce) cans great Northern beans, undrained
1½ cup shredded Parmesan

Directions

Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, Collard Greens, cumin, oregano and cayenne pepper and bring to a boil. Take off the heat and add ½ cup of Parmesan.

Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the remaining cheese.