Amazing White Chicken Chili

This is one of my families very favorites!

4 boneless, skinless chicken breasts, fat trimmed

2 tsp. + 2 tsp. vegetable or olive oil

1 onion, chopped

1 tsp. minced garlic

2 tsp. ground cumin

2 tsp. oregano

1/2 tsp. ground cayenne pepper (I used a very scant 1/8 tsp and I think it is still hot!

2 4 oz. cans diced green Anaheim chiles 4 cups chicken stock

2 cans (15 oz.) Great Northern Beans or other white beans, with juice

1 tsp. chicken flavor base

Optional: 1 small bunch cilantro, chopped (about 1/2 - 3/4 cup)

Saute chicken until cooked through and barely starting to brown. Remove from pan and let cool. While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then saute onions until they're softened and just starting to brown, about 5 minutes. Add minced garlic and saute about 1 minute more, then add the ground cumin, oregano, and ground cayenne pepper and saute a couple minutes more.Add canned diced green Anaheim chilis, 2 cans white beans, 4 cups chicken stock or canned chicken broth, and chicken flavor base (if using), turn to low simmer and let cook for 30 minutes.

While the chili simmers, use your fingers or a fork to shred the chicken into bite-sized pieces. (Don't cut, because cut chicken pieces will shred apart into strings in the chili when they cook.) After the chili has simmered for 30 minutes, add the chicken and simmer 10-15 minutes more.If using cilantro, chop it while the chili simmers the last 10-15 minutes with the chicken added. Then add the chopped cilantro and simmer about 5 minutes more. Serve hot. Serving Suggestions: ~Grated cheese is great for serving sprinkled on the chili (I used four cheese Mexican blend, which is a blend of low-fat cheeses) ~You can sprinkle some crushed white tortilla chips over the chili before adding the cheese.

From: http://www.kalynskitchen.com/