White Chicken Chili

• 5-6 boneless, skinless, chicken thighs, trimmed of excess fat
• 32 ounces Free Range Cicken Broth
• 4 cubes Chicken Boullion
• 2 cups Water
• 2 cans of white beans, drained and rinsed (your choice)
• 1/2 bunch fresh cilantro, chopped
• 1 large onion, chopped
• 1 Tbsp. Roasted Cumin
• 1 Tbsp. Dried Oregano
• 1/2 tsp. White pepper
• 1 tsp. Black Pepper
• Salt, to taste

1. In a heavy, large soup kettle or Dutch oven, brown the chicken in olive oil spray. Removed browned chicken, add onion and saute until golden brown. Add chicken back to the pot with the onion. Add chicken broth, Beans, water, bouillon, seasonings and cilantro. Cook for a minimum of 1 1/2 hours. (I simmer it all day, adding more chicken broth to maintain soup consistency). The chicken should fall apart.

chicken, cicken broth, chicken boullion, water, white beans, fresh cilantro, onion, cumin, oregano, white pepper, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/white-chicken-chili-50117223 (may not work)