Have company over! This makes a big potful of delicious chili.
8 skinned and boned chicken breasts
2 medium onions, chopped
2 garlic cloves, chopped
1 Tbsp canola oil
2 (14 oz) cans chicken broth
4 (15.5 oz) cans cannellini beans, rinsed and drained
2 (4.5 oz) cans chopped green chiles, undrained
1 tsp salt
1 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp chili powder
1/2 tsp ground black pepper
1/8 tsp ground cloves
1/8 tsp cayenne pepper
Toppings: shredded Monterey Jack cheese, cheddar cheese, salsa, sour cream, black olives, cilantro
Cut chicken into bite-size pieces. Saute chicken, onion, and garlic in hot oil in a Dutch oven over medium-high heat for 10 minutes. Stir in broth and the next 10 ingredients; bring to boil. Reduce heat and simmer, uncovered for 30 minutes. Serve with desired toppings. Makes 15 cups.
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