From Sandi's Recipe File

Presents

"White Chili"

Recipe Source:
From the Personal Collection of
Cindi Bauer

Serving Size: Makes 9 to 10 servings

Amount Ingredient

1 1/2 pounds boneless, skinless chicken breasts

Garlic powder

Onion Powder

Ground black pepper

2 (14.5 ounce) cans chicken broth

2 (15 ounce) cans white great northern beans, undrained

15 ounce can white kidney beans

4 ounce can diced green chiles

1 cup finely chopped onions

2 tablespoons minced garlic

2 teaspoons chili powder

2 heaping teaspoons ground cumin

2 heaping teaspoons dried, crushed oregano

1 teaspoon crushed, red pepper flakes

Several large dashes Tabasco

Preparation Instructions:

Preheat oven to 350 degrees. Season both sides of the chicken with some of the garlic powder, onion powder and ground black pepper. Arrange in a greased 13 x 9 x 2 inch baking pan. Bake for 30 minutes; remove from pan and set aside to cool for just a bit. When cooled some-what, slice and cut into small pieces.
In a Dutch oven, or a large soup kettle, add the cut up, chicken broth, northern beans, kidney beans, chiles, onions, garlic, chili powder, cumin, oregano, red pepper flakes and Tabasco. Bring to a boil, then reduce heat, and simmer covered for one hour. Serves 9 to 10.
Note: To spice up chili even more, add one more teaspoon of chili powder.

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