White Chicken Chili

Ingredients

• 1 1/2 lbs skinless chicken breasts (or the meat of one rotisserie chicken)
• 2 (14 ounce) cans chicken broth
• 3 (14 ounce) cans great northern beans
• 1 (14 ounce) can white kidney beans
• 1 (4 ounce) can chopped green chilies
• 2 cups onions, chopped
• 2 tablespoons garlic, chopped
• 2 1/2 teaspoons cumin
• 2 1/2 teaspoons oregano
• 1 teaspoon chili powder
• 1 teaspoon red pepper
• 2 tablespoons olive oil
• hot sauce (a few generous dashes)

Directions

1. 1

   Bake the chicken breasts at 350 degrees for 30 minutes. Let them cool and cut or tear into bite size pieces. Alternately, take the meat from a rotisserie chicken. Add to chicken stock.

2. 2

   Combine chicken broth, white northern beans, white kidney beans, cumin, oregano, chili powder, red pepper and hot sauce in a 6 quart stock pot.

3. 3

   Saute garlic and onions in olive oil until tender. Add green onions and saute 2 more minutes. Add to other ingredients.

4. 4

   Cook for an hour on low heat.

5. 5

   For hotter chili, make the night before and serve the next day.