Fantastic White Bean Chicken Chili

By Linda Gann Stiles

Servings: 10

2 Tbsp. olive oil

8- chicken breast halves, skin on, bone-in, makes chicken more flavorful & moist

Kosher salt & ground black pepper

2- medium onions, chopped

2 1/2 cups chicken broth

1 tsp. dried oregano

1 tsp. dried cilantro

2 tsps. All-purpose seasoning

(I recommend Everglades Seasoning ‘Monkey Dust’)

1- jalapeno pepper, diced, with stems & seeds removed

6- cans of Great Northern beans, drained

(you can use any white bean)

5- green onions, chopped OR 2 Tbsp. dried chives

(I used the chives)

2- pkgs. McCormick white chili mix

2 Tbsp. minced garlic, fresh or jarred

Season chicken breast liberally with kosher salt & pepper then bake @ 350 degrees for 35-40 minutes. Add any juices from the baked chicken into the pot along with chicken stock.

While chicken is baking, add olive oil to stock pot & sautee chopped onions, till translucent. Add chicken stock & remaining ingredients, UNLESS you are using the green or scallions, if so add when serving. Bring to a slight boil, then reduce heat to a low to medium heat.

Remove chicken skin and bones, dice chicken into bite size pieces, taking care to remove all small bones & add to pot. Simmer 10-15 mins and serve.