White Chili

www.tasteofhome.com

24 ounces chicken breast (I use a little less and it is still very good)
1 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (14 1/2 oz each) Chicken broth
2 cans (15 oz each) white beans, drained and rinsed
1 1/2 cups frozen corn
1/3 cup lime juice

 Toppings:

Tortilla strips
Chopped fresh cilantro
Shredded white Cheddar Cheese (I used Mexican blend)
Sour cream

My Variation:

Add:

1 can (15.5 oz) white hominy rinsed and drained

1 extra cup chicken broth

2-3 extra tablespoons lime juice

Extra Topping:

Chopped avocado

Place the chicken breasts in a saucepan with the onion, garlic, oregano, cumin, cayenne pepper, salt and chicken broth. Bring to a boil. Cover and reduce the temperature. Simmer for 15-20 minutes until chicken is no longer pink.

Remove the chicken and cut into cubes. Add the corn and 1 can of white beans to the saucepan. Mash the other can of beans with a potato masher leaving some chunks. Stir in the beans and combine well. Cook covered for 5-7 minutes or until hot.

Add the lime juice and serve garnishing with your toppings of choice.

My variation:

When I add the mashed beans, I also add the hominy and extra cup of chicken broth. Cook as directed.

Note: I am not too fond of the very strong cumin flavor same as oregano so I usually decrease to half what the recipe calls for.