Marci'S White Chili

• 4-6 chicken breasts, cooked and chopped or shredded (I actually microwaved bone in skinless and they stayed so moist)
• 1 TBSP olive oil (not really needed)
• 2 medium onions chopped
• 4 cloves minced garlic
• 2-3 4 ounce cans chopped green chilies (you can do your own if you like higher heat)
• 2-3 teaspoons+ cumin
• 1/4 tsp. cayenne (more or less to suit your taste)
• 1-2 tsp. oregano ( I also added basil and a bay leaf)
• 3-4 16 ounce cans undrained white beans (Navy, Cannelli, Great Northern)
• 5-8 cups chicken broth depending on how thick you want your soup/stew
• Sliced carrots
• Chopped Zucchini
• Corn
• Optional: Queso Blanco or Parmesan cheese

1. SautA onion, garlic and chili (this is why I didn't use oil, the chilies are wet) until softened. (If you opt to use fresh chilies, maybe use oil-I don't like spicy things, that is why I use canned)!!! Add spices and sautA a few minutes more. Add broth and carrots, bring to a boil, simmer a bit, then add undrained beans. Bring to a boil, reduce heat and simmer. About 30 minutes before you are ready to serve add zucchini and corn. Adjust seasonings obviously as you go! I had rice, Queso Blanco and parmesan cheese on the side, but no one used/wanted it! You could add any vegetable to this that you like, maybe just up the seasonings and chilies!

chicken breasts, olive oil, onions, garlic, green chilies, cumin, cayenne, oregano, white beans, chicken broth depending, carrots, zucchini, corn, queso blanco

Taken from www.epicurious.com/recipes/member/views/marcis-white-chili-53103861 (may not work)