White Chili

The original version of this chili recipe is baked, but I find it easier to do on the stovetop. To bake, simply brown the meat & onions, and then combine everything in an oven-safe casserole and bake in a moderate oven for about an hour.

For many years I was unable to get green chilis, and I grew accustomed to the flavor of this chili without them. Thus I list them as optional.

Ingredients

 * 1 lb. chicken breast or tenders, cut into 1/2-inch pieces
 * 2 T. olive oil
 * 1 medium onion
 * 2 cloves garlic, minced, or 1/2 tsp. garlic powder
 * 1 tsp. powdered cumin
 * 1 15 oz. can garbanzo beans (chick peas)
 * 1 15 oz. can cannelini beans (white kidney beans; navy beans also work)
 * 1 cup. frozen corn
 * 1 4 oz. can of diced green chilis (optional)
 * 1 box chicken broth (4 cups)
 * shredded cheese

Preparation

 * 1) In a large saucepan, heat oil. Sautee onion, garlic and cumin until onion is soft.
 * 2) Add chicken and cook until white or golden.
 * 3) Add beans, corn, chilis and broth.
 * 4) Bring to a boil, reduce heat, and simmer for at least an hour.
 * 5) Top with shredded cheese when serving.