Categories: Chicken, Chili, Main Dish
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 4 cups chicken broth
- 1 (48 ounce) jars great northern beans, drained
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (3 ounce) cans chopped green chilies
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 bunch green onion, thinly sliced (for garnish)
Directions
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Preheat oven to 325F; place chicken breasts on greased baking sheet and bake for 20 minutes.
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Alternatively, saute chicken breasts on stovetop in a nonstick frying pan until almost cooked through; remove from heat and set aside.
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In a large pot, pour in 1 cup of chicken broth and add onion and garlic; bring to a simmer and cook until onion starts to soften.
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Add the chilies, stir, then add remaining broth and beans.
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Stir in the spices.
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Bring to a boil and add chicken pieces, cut into cubes.
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Cover and simmer for at least 30 minutes— longer is better.
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Taste and add more salt if necessary.
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Serve in prewarmed bowls, garnished with sliced raw green onion.