Saucy White Chili

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Story Created: Oct 1, 2009 at 12:50 PM EST

Story Updated: Oct 1, 2009 at 12:50 PM EST

Ingredients

8 to 10 servings

1 tablespoon vegetable oil
6 boneless, skinless chicken breast halves, cut into 1-inch cubes (1-1/2 to 2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, chopped
1 garlic clove, minced
5 (16-ounce) cans Great Northern beans, undrained
2 (14-1/2-ounce) cans ready-to-serve chicken broth
1 (14-1/2-ounce) can whole tomatoes, undrained, broken up
1 (4-ounce) can chopped green chilies, undrained
2 teaspoons ground cumin
1 teaspoon chili powder

Directions

In a soup pot, heat oil over medium heat. Sprinkle chicken with salt and pepper and sauté 5 to 6 minutes, until browned.

Add onion and garlic, and cook 3 to 4 minutes, or until onion is tender. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, 50 to 60 minutes, or until chili thickens slightly, stirring occasionally.

NOTE: For a really hearty meal, I like to serve this chili in a big bowl over hot cooked rice.

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