Copper State Cook Book 2020

White Chicken Chili
1½ pounds boneless, skinless
chicken breasts
1 large Spanish onion
2 tablespoons oil
Garlic powder (optional)
2 4 ounce cans mild green
chilies
1 28 ounce can chicken broth
2 tablespoons cumin
2 tablespoons oregano
1 tablespoon cayenne
pepper
3 shots hot sauce
1 48 ounce can white beans
(i.e. Great White Northern)
10
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Bake chicken in oven for approximately 30 minutes. In
chili pot, sauté onion in oil until translucent. Coat onions
with later of garlic powder, sauté. Recoat onion with layer
of garlic powder, sauté more. Add chopped green chilies.
Add chicken broth, cumin, oregano, cayenne pepper, and
hot sauce. Stir. When chicken is done, add beans (do not
drain) and cubed chicken to pot. Cover and bring to a boil.
Reduce heat and simmer for 1 hour.
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