White Chili(Serves 4 To 6)

• 1 1/2 lb. skinless chicken breasts
• 2 (14 oz.) cans chicken broth
• 3 (14 oz.) cans white Northern beans
• 1 (14 oz.) can white kidney beans
• 1 (4 oz.) can chopped green chilies
• 2 c. chopped onions
• 2 Tbsp. chopped garlic
• 2 heaping tsp. cumin
• 2 heaping tsp. oregano
• 2 tsp. chili powder
• 1 tsp. red pepper
• 2 Tbsp. olive oil
• couple of dashes of your favorite hot sauce

1. Bake the chicken breasts at 350u0b0 for 30 minutes.
2. Let them cool and cut or tear into bite size pieces.
3. Add chicken to chicken stock mixture.
4. Combine chicken broth, white Northern beans, white kidney beans, cumin, oregano, chili powder, red pepper and hot sauces in a 6-quart stockpot.
5. Saut garlic and onions in olive oil until tender.
6. Add green chilies and saut 2 more minutes.
7. Add to other ingredients.
8. Cook for an hour and serve.

chicken breasts, chicken broth, white northern beans, white kidney beans, green chilies, onions, garlic, cumin, oregano, chili powder, red pepper, olive oil, couple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82287 (may not work)