White Chili

Calhoun's Restaurant Copycat Recipe

1 cup onion, finely diced
1 teaspoon oregano
1 tablespoon olive oil
4 cups water
4 cups chicken broth
1 teaspoon garlic powder
1 teaspoon cumin
1/2 tablespoon fresh cilantro, chopped
1/4 cup canned diced green chiles
1 pound boneless skinless chicken breast
6 cups great northern beans, from canned
1/2 cup cornstarch
1/2 cup cold water

Trim all the fat and cartilage from the chicken breasts. Place on a baking pan. Bake at 325 degrees for 20 to 30 minutes or until the chicken is cooked throughout. Allow to cool, then hand pull into small pieces. Set aside.

Saute the diced onions, oregano and olive oil together in a soup pot. Cook for about 5 minutes. Combine the water, chicken broth, garlic, cumin, cilantro and green chilies. Add to the sauteed onions. Bring to a boil, reduce heat and simmer. Add the chicken and great northern beans, stir often, simmer for 15 minutes. Blend the corn starch with the cold water and add to chili. Continue to simmer until the chili thickens, then remove from heat. Garnish with fresh chopped cilantro, Monterey Jack cheese, and sour cream. Serves 15.