Chicken Pinto Chili

• 6 (16 ounce) cans pinto beans, drained and rinsed
• 4 (15 ounce) cans low sodium chicken broth
• 1 12 cups onions, chopped
• 2 lbs chicken breasts, cubbed bite sized
• 3 garlic cloves, minced
• 1 tablespoon oregano
• 1 tablespoon cumin
• 1 teaspoon seasoning salt
• fresh cilantro (optional)
• shredded Mexican blend cheese (optional)
• sour cream (optional)

1. Use a little oil to saute onion and garlic in a stock pot.
2. Add oregano and cumin to the onions/garlic and cook for 1 minute to bring out the flavors in the spices.
3. Add beans, broth, and seasoned salt.
4. Bring to a decent boil and let cook about 2 hours.
5. Through in the chopped chicken (raw) to the boiling beans and continue to cook at least 20 minutes, until chicken is cooked through.
6. I normally let this cook even longer, about an hour with the chicken because it breaks down a little bit more.
7. But it's really not needed and a lot of people prefer the chicken in larger pieces.
8. Garnish with shredded cheese, sour cream and cilantro.
9. Serve with your favorite chips if you'd like.

pinto beans, chicken broth, onions, chicken breasts, garlic, oregano, cumin, salt, fresh cilantro, blend cheese, sour cream

Taken from www.food.com/recipe/chicken-pinto-chili-383065 (may not work)