White Chili

An "excellant" white bean/chicken chili. Cooking time, also includes baking the chicken, as well as simmering the soup.

• Ready In: 2 hrs
• Serves: 8-10

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
•  garlic powder
•  onion powder
•  ground black pepper
• 2 (14 1/2ounce) cans chicken broth
• 2 (15 ounce) cans  white great northern beans, undrained
• 1 (15 ounce) can  cannellini white kidney beans, undrained
• 1 (4 ounce) can diced green chilies
• 1  cup  finely chopped onion
• 2  tablespoons  minced garlic
• 2  teaspoons chili powder
• 2  teaspoons ground cumin
• 2  teaspoons dried oregano
• 1  teaspoon  ground red pepper
• 3 -5  dashes Tabasco sauce or 3 -5  dashes  hot pepper sauce

Directions

1. Preat oven to 350 degrees.
2. Season both sides of the chicken breasts, with some of the garlic powder, onion powder, and black pepper.
3. Arrange in a greased 13x9x2-inch baking pan.
4. Bake for 30 minutes in the 350 degree oven; remove from pan and set aside to cool for just abit.
5. When cooled some-what, slice and cut into small pieces.
6. In a Dutch oven, (or large soup kettle) add the cut-up chicken, chicken broth, northern beans, cannellini beans, diced green chiles, chopped onions, minced garlic, chili powder, cumin, oregano, cayenne pepper and tabasco.
7. Bring to a boil, then reduce heat to a simmer.
8. Cover pot, and simmer for 1 hour, and serve.