Spicy White Bean and Chicken Chili

• 1 pound small white beans
• 2 teaspoons olive oil
• 1 extra-large onion, chopped
• 8 large garlic cloves, minced
• 1 tablespoon ground cumin
• 1/2 teaspoon dried oregano, crumbled
• 2 4-ounce cans diced green chilies
• 5 1/4 cups canned unsalted chicken broth
• 4 cups water
• 8 boneless skinless chicken breast halves, well trimmed, cut into strips
• Plain nonfat yogurt
• Chopped fresh cilantro
• 3 jalapeno chilies, minced

1. Soak beans overnight in enough cold water to cover.
2. Drain.
3. Heat oil in heavy large pot over medium heat.
4. Add onion and garlic and saute until tender, about 10 minutes.
5. Stir in cumin and oregano and cook 1 minute.
6. Mix in beans and chilies, then chicken broth and water.
7. Simmer until beans are very tender and chili is creamy, about 1 hour 45 minutes or less.
8. (Can be made 3 days ahead.
9. Cover and chill.
10. Return to simmer before continuing.)
11. Add chicken to chili and stir until chicken is cooked through, about 5 minutes.
12. Ladle chili into bowls.
13. Garnish with yogurt, cilantro and minced chilies and serve immediately.

white beans, olive oil, onion, garlic, ground cumin, oregano, green chilies, chicken broth, water, chicken, nonfat yogurt, fresh cilantro, jalapeno chilies

Taken from www.epicurious.com/recipes/food/views/spicy-white-bean-and-chicken-chili-145 (may not work)