White Chili

• 1 12 lbs boneless skinless chicken breasts
• garlic powder
• onion powder
• ground black pepper
• 2 (14 1/2 ounce) cans chicken broth
• 2 (15 ounce) canswhite great northern beans, undrained
• 1 (15 ounce) cancannellini white kidney beans, undrained
• 1 (4 ounce) can diced green chilies
• 1 cup finely chopped onion
• 2 tablespoons minced garlic
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground red pepper
• 3 -5 dashes Tabasco sauce or 3 -5 dashes hot pepper sauce

1. Preat oven to 350 degrees.
2. Season both sides of the chicken breasts, with some of the garlic powder, onion powder, and black pepper.
3. Arrange in a greased 13x9x2-inch baking pan.
4. Bake for 30 minutes in the 350 degree oven; remove from pan and set aside to cool for just abit.
5. When cooled some-what, slice and cut into small pieces.
6. In a Dutch oven, (or large soup kettle) add the cut-up chicken, chicken broth, northern beans, cannellini beans, diced green chiles, chopped onions, minced garlic, chili powder, cumin, oregano, cayenne pepper and tabasco.
7. Bring to a boil, then reduce heat to a simmer.
8. Cover pot, and simmer for 1 hour, and serve.

chicken breasts, garlic, onion, ground black pepper, chicken broth, canswhite great northern beans, cancannellini white kidney beans, green chilies, onion, garlic, chili powder, ground cumin, oregano, ground red pepper, tabasco sauce

Taken from www.food.com/recipe/white-chili-59193 (may not work)