Calhoun's White Chili

• onion↗1 cup

  finely diced

• oregano↗1 teaspoon
• olive oil↗1 tablespoon
• water↗4 cups
• chicken broth↗4 cups
• garlic powder↗1 teaspoon
• cumin↗1 teaspoon
• fresh cilantro, chopped↗1⁄2 tablespoon
• canned diced green chiles1⁄4 cup
• boneless skinless chicken breast↗1 lb
• great northern beans, from canned↗6 cups
• cornstarch↗1⁄2 cup
• cold water1⁄2 cup

Step-by-step instructions

1. 1

   Trim all fat and cartilage from the chicken breasts.

2. 2

   Place on a baking pan.

3. 3

   Bake at 325 degrees for 20 – 30 minutes or until chicken is cooked throughout.

4. 4

   Allow to cool, then hand pull into small pieces. Set aside.

5. 5

   Sauté diced onions, oregano and olive oil together in a soup pot. Cook for about 5 minutes.

6. 6

   Combine water, chicken broth, garlic, cumin, cilantro and green chilies.

7. 7

   Add to the sautéed onions.

8. 8

   Bring to a boil, reduce heat and simmer.

9. 9

   Add chicken and great northern beans, stir often, simmer for 15 minutes.

10. 10

    Blend corn starch with the cold water and add to chili.

11. 11

    Continue to simmer until chili thickens, then remove from heat.

12. 12

    Garnish with fresh chopped cilantro, Monterey Jack cheese, and sour cream. Serve.