Incredibly simple but satisfying white chicken chili Top worth a dollop of sour cream, crumbled tortilla chips and a little Monterrey Jack cheese for added deliciousness.
1 pound boneless skinless chicken breasts, cut into½ inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon pepper
1. In a large saucepan, sauté chicken, onion, and garlic powder in oil until chicken is no longer pink.
2. Add beans, broth, chilies and seasonings.
3. Bring to a boil
4. Reduce heat; simmer, uncovered, for 30 minutes.
5. Remove from the heat; and serve immediately