Chicken & White Bean Chili

• 4 teaspoons Vegetable Or Olive Oil, Divided
• 4 whole Boneless, Skinless Chicken Breasts
• 1 whole Onion, Chopped
• 1 teaspoon Minced Garlic
• 2 teaspoons Ground Cumin
• 1 teaspoon Oregano
• 1 teaspoon Ground Cayenne Pepper
• 7 ounces, weight Canned Diced Green Anaheim Chiles
• 2 cans (15 Oz. Size) Cannellini Beans, Including Liquid
• 4 cups Chicken Stock Or Canned Chicken Broth
• 1 teaspoon Chicken Flavor Base

1. Heat half of the oil in a non-stick pan over medium heat. Add chicken and saute until the chicken is cooked through and barely starting to brown on both sides. This will take roughly 5-6 minutes per side, depending on the thickness. Set aside to cool.
2. While chicken is cooking, heat the remaining half of the oil in a heavy soup pot over medium heat. Then saute onions until they're softened and just starting to brown, about 5 minutes. Add minced garlic and saute about 1 minute more. Add the ground cumin, oregano, and ground cayenne pepper and saute for 1 to 2 minutes.
3. Add green chilies, beans, chicken stock, and chicken flavor base and let it simmer for 30 minutes.
4. While the chili simmers, shred the chicken into bite-sized pieces. After the chili has simmered for 30 minutes, add the chicken and simmer 10 to 15 minutes more.
5. Recipe from Kalyn's Kitchen.

vegetable or olive oil, chicken breasts, onion, garlic, ground cumin, oregano, ground cayenne pepper, chiles, beans, chicken, chicken flavor

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