White Bean Chicken Chili

• 1 tablespoon olive oil
• 2 lbs chicken breasts, boneless, skinless, cubed (** vegetarians or vegans skip chicken)
• 1 medium onion, chopped
• 2 cups chicken broth
• 1 (4 ounce) can green chili peppers, chopped
• 2 (15 ounce) cans great northern beans, undrained
• 1 (15 ounce) can navy beans, undrained (** vegetarians or vegans use 3 cans Navy beans)
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons fresh cilantro, chopped
• 1 small serrano pepper, seeded and finely chopped

1. Heat olive oil in large skillet over medium/high heat.
2. Add the chicken.
3. Cook the chicken, stirring occassionally, until all pieces are evenly brown.
4. ** For vegan/vegetarians: Skip this step.
5. Saute onions in olive oil.
6. Stir in the onions and cook until translucent.
7. Drain mixture and set aside.
8. In a large saucepan, bring the chicken broth and green chile peppers to a boil.
9. Stir in cans of beans, garlic powder, cumin, oregano, cilantro and chopped Serrano pepper.
10. ** Vegetarians/vegans: use 2 cans Great Northern and 3 cans Navy Beans **.
11. Stir in chicken and onion mixture, reduce heat and simmer for 30 minutes or longer.
12. ** Vegetarians/vegans: onions only
13. Garnish chili with your choice of toppings: cheese, onion, avocado, sour cream.
14. Serve with warmed flour tortillas.
15. Serves 8.

olive oil, chicken breasts, onion, chicken broth, green chili peppers, great northern beans, navy beans, garlic, ground cumin, oregano, fresh cilantro, serrano pepper

Taken from www.food.com/recipe/white-bean-chicken-chili-395500 (may not work)