White Chicken Chili

• 6 cups Water
• 5 whole Chicken Breasts
• 2 cups Yellow Onions, Diced
• 30 ounces, weight Canned White Beans
• 30 ounces, weight Canned White Kernel Corn
• 4 ounces, weight Canned Green Chilies
• 1/2 sticks Butter
• 1/4 cups White Pepper
• 2 Tablespoons Paprika
• 2 Tablespoons Cayenne Pepper
• 2 Tablespoons Red Pepper Flakes

1. In a large soup pot, boil chicken in salt water until done, about 20 minutes. Reduce to low heat then, leaving the now-formed broth in the pot, remove the chicken and set it on paper towels to cool.
2. Saute onions with butter over medium-low heat until slightly brown and dump into the pot with the chicken broth. Strain liquid out of beans and corn; add to the pot.
3. -Shred chicken with a fork and add to the pot. Add remaining spices and simmer on medium-low for about an hour.
4. Serve piping hot with corn bread.
5. Tips: after you boil chicken, always save the broth even if you don't have to use it for that recipe. Homemade broth is always better than canned. Also, this recipe makes a lot, so you can freeze this soup and thaw it whenever you want to eat it.

water, chicken breasts, yellow onions, white beans, white kernel, green chilies, butter, ubc, paprika, cayenne pepper, red pepper

Taken from tastykitchen.com/recipes/soups/white-chicken-chili-6/ (may not work)