Categories: Chicken, Chili, Main Dish

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 4 cups chicken broth
• 1 (48 ounce) jars great northern beans, drained
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (3 ounce) cans chopped green chilies
• 2 teaspoons ground cumin
• 1 teaspoon ground oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 bunch green onion, thinly sliced (for garnish)

Directions

1. Preheat oven to 325F; place chicken breasts on greased baking sheet and bake for 20 minutes.

2. Alternatively, saute chicken breasts on stovetop in a nonstick frying pan until almost cooked through; remove from heat and set aside.

3. In a large pot, pour in 1 cup of chicken broth and add onion and garlic; bring to a simmer and cook until onion starts to soften.

4. Add the chilies, stir, then add remaining broth and beans.

5. Stir in the spices.

6. Bring to a boil and add chicken pieces, cut into cubes.

7. Cover and simmer for at least 30 minutes— longer is better.

8. Taste and add more salt if necessary.

9. Serve in prewarmed bowls, garnished with sliced raw green onion.

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