Easy White Chicken Chili

• 1 whole Onion, Chopped
• 1 Tablespoon Minced Garlic
• 1 Tablespoon Oil
• 1 can Rotel Tomatoes (10-ounce)
• 1 can Green Chiles (Small, 4-ounce)
• 4 cans (16 Oz. Size) White Beans (Northern), Divided
• 2 Tablespoons Cumin
• 2 Tablespoons Chicken Bouillon Powder (I Use Wyler's)
• 4 whole Frozen Chicken Breasts
• 4 cups Water, More Or Less

1. Cook chopped onion and garlic in oil until onion is transluscent.
2. Add can of Rotel tomatoes, green chiles and 3 cans of drained and rinsed beans.
3. Add cumin and chicken bouillon powder.
4. Place frozen chicken breasts in the pot, and cover with water.
5. Let simmer until chicken is cooked through. After chicken has cooked, remove from the pot and use 2 forks to shred the chicken. Add shredded chickedn back to the soup.
6. With a potato masher, mash remaining can of rinsed beans in a separate bowl. Add this mixture to the pot to thicken the soup.
7. This soup is great topped with sour cream and cheese.
8. Serve this with my broccoli cornbread! So good!

onion, garlic, oil, tomatoes, green chiles, white beans, cumin, chicken bouillon powder, chicken breasts, water

Taken from tastykitchen.com/recipes/soups/easy-white-chicken-chili/ (may not work)