Ingredients

• 1 1/2 pounds of skinless chicken breasts
• 2 14-ounce cans chicken broth
• 3 14-ounce cans of white northern beans
• 1 14-ounce can of white kidney beans
• 1 4-ounce can of chopped green chilies
• 2 cups of chopped onions
• 2 tablespoons of chopped garlic
• 2 heaping teaspoons of cumin
• 2 heaping teaspoons of oregano
• 2 teaspoons of chili powder
• 1 teaspoon red pepper
• 2 tablespoons of olive oil

Directions

1. Bake the chicken breasts at 350 degrees 30 minutes. Let them cool and cut or tear into bite size pieces. Add chicken to chicken stock mixture. Directions Combine chicken broth, white northern beans, white kidney beans, cumin, oregano, chili powder, red pepper, and hot sauce in a 6 quart stock pot.

2. Sauté garlic and onions in olive oil until tender. Add green chilies and sauté 2 more minutes. Add to other ingredients.

3. Cook for an hour and serve. For hotter chili, make the night before and serve the next day.

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