Recipe(tried): White Bean Chicken Chili

I made this for dinner tonight, using leftover roast chicken. I served the chili with cornbread muffins, and garden salad.

White Bean Chicken Chili

2 tablespoons corn oil
1 large onion, chopped
4 large garlic cloves, chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
1 teaspoon chili powder
1 pound boneless skinless chicken thighs, cut into 1-inch pieces, or leftover roast chicken
3 15-ounce cans cannellini beans
1 cup canned chicken broth
1 7-ounce can diced green chilies
1/2 cup whipping cream (or fat free half and half)
Grated cheddar cheese
Chopped fresh cilantro

Heat oil in Dutch oven over medium heat. Add onion, garlic, cumin, oregano, and dried red pepper. Saut 5 minutes. Push onion to 1 side of pan. Season chicken with salt and pepper and add to pan. Saut chicken approximately 5 minutes.

Drain beans; reserve 1/2 cup bean liquid. Add beans, broth, chilies, cream and reserved bean liquid (or chicken broth) to chicken. Simmer until chicken is tender and cooked through, about 10 minutes. Season to taste with salt and pepper. Ladle chili into bowls. Top with cheese and sprinkle with cilantro. Serves 4 to 6.