White Chicken Chili

• 1 12 lbs boneless skinless chicken breasts, cut into bite-sized chunks
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 12 teaspoons dried oregano
• 14 teaspoon chili powder
• 14 ounces chicken broth
• 10 ounces Ro-Tel tomatoes, drained
• 30 ounces canned great northern beans, drained
• 1 -2 teaspoon Splenda sugar substitute
• 2 cups shredded 2% reduced-fat Mexican blend cheese (or Monterey-Jack cheese)
• salt, to taste
• pepper, to taste
• fat free sour cream (optional)
• green onion, sliced (optional)

1. Spray a large Dutch oven or stock pot with nonstick cooking spray and heat over medium high.
2. Add onion, and cook till slightly translucent, about 2-3 minutes.
3. Add chicken and garlic.
4. Saute until chicken is cooked though.
5. Add cumin, oregano, chili powder, chicken broth, Ro-tel, beans, and Splenda.
6. Simmer for 20 minutes.
7. Turn off heat, and stir in cheese.
8. Salt and pepper to taste.
9. Serve hot.
10. Top with fat-free sour cream and sliced green onions if desired.

chicken breasts, onion, garlic, ground cumin, oregano, chili powder, chicken broth, rotel tomatoes, beans, splenda sugar substitute, blend cheese, salt, pepper, sour cream, green onion

Taken from www.food.com/recipe/white-chicken-chili-388093 (may not work)