White Chicken Chili

What you will need.

1-pound boneless skinless chicken breasts,

cut into bite size pieces

Spices

2 teaspoons ground cumin

2 teaspoons dried oregano

1/2 teaspoons cayenne pepper 

                 or

1.5 tablespoons organic white chili spice blend

Other

28 oz chicken broth, homemade or storebought

1 lb dried white beans soaked overnight and cooked until soft and tender or 3 cans great northern beans, drained.

4 oz chopped green chiles

1 cup corn kernels

1 medium onion, chopped.

2 garlic cloves, minced.

1 tablespoon olive oil

Garnish

1 cup shredded Monterey Jack cheese.

Sliced jalapeno pepper and avocados, optional.

Lime wedges.

How the Alchemy Happens

1. In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil.

2. Reduce heat to low. With a potato masher, mash 1 can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Add Corn.

Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.

3. Top each serving with cheese and, if desired, jalapeno pepper and/or avocado slices.

4. Squirt of lime juice. Enjoy