Amy's Amazing White Chicken Chili

4 boneless, skinless chicken breasts, fat trimmed
2 tsp. + 2 tsp. vegetable or olive oil
1 onion, chopped
1 tsp. minced garlic
2 tsp. ground cumin
2 tsp. oregano (I used Mexican oregano, but any type of oregano will work)
1/2 - 1 tsp. ground cayenne pepper (I used a very scant 1/2 teaspoon, but I'm kind of a wimp on hot foods)
2 cans diced green Anaheim chiles (4 oz. can; the recipe called for one 7 oz. can which I didn't have)
4 cups chicken stock or canned chicken broth
2 cans (15 oz.) Great Northern Beans or other white beans, with juice
1 tsp. chicken flavor base (I was using very flavorful homemade chicken stock, so I didn't add this, but I would if I used canned chicken broth)
Optional: 1 small bunch cilantro, chopped (about 1/2 - 3/4 cup chopped cilantro)

Serving Suggestions:
~Grated cheese is great for serving sprinkled on the chili (I used four cheese Mexican blend, which is a blend of low-fat cheeses)
~For non-dieters, you can sprinkle some crushed white tortilla chips over the chili before adding the cheese.
~I think the Cilantro, Lime, and Avocado Salsa that is part of my recipe for Black Bean and Beef Chili would also taste great on this.

Trim all visible fat and tendons from the chicken breasts, then heat 2 tsp. oil in a heavy non-stick pan, add chicken and saute until the chicken is cooked through and barely starting to brown. Remove from pan and let cool.

While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then saute onions until they're softened and just starting to brown, about 5 minutes. Add minced garlic and saute about 1 minute more, then add the ground cumin, oregano, and ground cayenne pepper and saute a couple minutes more.

Add canned diced green Anaheim chilis, 2 cans white beans, 4 cups chicken stock or canned chicken broth, and chicken flavor base (if using), turn to low simmer and let cook for 30 minutes.

While the chili simmers, use your fingers or a fork to shred the chicken into bite-sized pieces. (Don't cut, because cut chicken pieces will shred apart into strings in the chili when they cook.) After the chili has simmered for 30 minutes, add the chicken and simmer 10-15 minutes more.

If using cilantro, chop it while the chili simmers the last 10-15 minutes with the chicken added. Then add the chopped cilantro and simmer about 5 minutes more. Serve hot.



Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SIONNAN72.