White Chicken Chili

• 1 12 lbs skinless chicken breasts (or the meat of one rotisserie chicken)
• 2 (14 ounce) cans chicken broth
• 3 (14 ounce) cans great northern beans
• 1 (14 ounce) can white kidney beans
• 1 (4 ounce) canchopped green chilies
• 2 cups onions, chopped
• 2 tablespoons garlic, chopped
• 2 12 teaspoons cumin
• 2 12 teaspoons oregano
• 1 teaspoon chili powder
• 1 teaspoon red pepper
• 2 tablespoons olive oil
• hot sauce (a few generous dashes)

1. Bake the chicken breasts at 350 degrees for 30 minutes.
2. Let them cool and cut or tear into bite size pieces.
3. Alternately, take the meat from a rotisserie chicken.
4. Add to chicken stock.
5. Combine chicken broth, white northern beans, white kidney beans, cumin, oregano, chili powder, red pepper and hot sauce in a 6 quart stock pot.
6. Saute garlic and onions in olive oil until tender.
7. Add green onions and saute 2 more minutes.
8. Add to other ingredients.
9. Cook for an hour on low heat.
10. For hotter chili, make the night before and serve the next day.

chicken breasts, chicken broth, great northern beans, white kidney beans, green chilies, onions, garlic, cumin, oregano, chili powder, red pepper, olive oil, hot sauce

Taken from www.food.com/recipe/white-chicken-chili-303226 (may not work)