White Chicken Chili

Saute until chicken is fully cooked in saucepan:
1 lb. chicken breast, bite size chunks (or use shredded rotisserie chicken to save time)
1 Tbsp oil
½ medium onion, minced
1 ½ tsp. garlic powder or 2 cloves minced

Add:
2-3 cans great northern white beans, drained
1 tsp. oregano
1 14 oz. can of chicken broth (I ended up adding more than this - probably even double)
1 tsp. salt
1 4 oz. can diced green chilies mild
½ tsp. black pepper
1 tsp cumin
¼ tsp. cayenne pepper (opt.)

Bring to a boil, reduce heat and let simmer 30-45 min.

Remove from heat IF DESIRED add any or all of the following toppings:
½ c. whipping cream
1 c. sour cream
Shredded Cheese (Cheddar works, but Jack or Pepper Jack is VERY GOOD!)

Yields: approx. 4-6 servings

Price Guesstimate: For soup only (not including toppings) you'll probably spend approx. $6-7 (depending on how much the chicken is)

Steph's Comments: I got this recipe from my husband's cousin, Allie, and it's almost exactly like one my Mom makes that I LOOVE - I was so glad she sent it to me. In fact, when I got her email, I made it THAT NIGHT for dinner - yum, yum. I usually double it because it's wonderful for leftovers. This has got to be one of my very favorite soups!