White Chili

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• garlic powder
• onion powder
• ground black pepper

• 2 (14 1/2 ounce) cans chicken broth

• 2 (15 ounce) cans white great northern beans, undrained

• 1 (15 ounce) can cannellini white kidney beans, undrained

• 1 (4 ounce) can ortega diced green chilies
• 1 cup finely chopped onion
• 2 tablespoons minced garlic
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground cayenne pepper
• 3-5 dashes Tabasco sauce or hot pepper sauce

Directions

1. 1

   Preat oven to 350 degrees.

2. 2

   Season both sides of the chicken breasts, with some of the garlic powder, onion powder, and black pepper.

3. 3

   Arrange in a greased 13x9x2-inch baking pan.

4. 4

   Bake for 30 minutes in the 350 degree oven; remove from pan and set aside to cool for just abit.

5. 5

   When cooled some-what, slice and cut into small pieces.

6. 6

   In a Dutch oven, (or large soup kettle) add the cut-up chicken, chicken broth, northern beans, cannellini beans, diced green chiles, chopped onions, minced garlic, chili powder, cumin, oregano, cayenne pepper and tabasco.

7. 7

   Bring to a boil, then reduce heat, and simmer, covered; for one hour.

8. 8

   Note: This recipe origionally calls for, 2 ( heaping ) tsp. ground cumin, and 2 ( heaping ) tsp. dried, crushed oregano.