White Bean and Chicken Chili

By á-10070

Ingredients

• 3 (15 oz) cans white beans, drained
• 6 cups chicken broth
• 2 medium onions, chopped
• 2 T. olive oil
• 1 1/2 lbs boneless, skinless chicken breast, cut in half-inch cubes
• 2 (4oz) cans wholte green chilies
• 2 garlic cloves, minced
• 2 t. ground cumin
• 1 1/2 t. dried oregano, crushed
• 1/4 t. red pepper flakes, crushed
• 1 t. salt
• 1/2 t. black pepper

Preparation

Step 1

Place beans, chicken broth, and half of the onions in a larg epot, and bring to a boil. Reduce heat and simmer.
Heat a large skillet over medium-high heat. Add oil. When oil is hot but not smoking, add oil. When oil is hot but not smoking, add onions, Saute until tender. Add chicken and saute for 5 minutes, stirring frequently until thoroughly cooked. Add green chilies, garlic, cumin, oregano, and red pepper flakes; stir well until combined.
Transfer mixture to large pot and season with salt and pepper. Return to a boil. Reduce heat and simmer for 1 hour, or until flavors are well blended. Add more water or stock as needed.
Serve warm,a garnished with sour cream, cheddar cheese, and salsa.