White Chili

White Chili

• 3 or 4 boneless skinless chicken breasts
• salt and pepper
• 3 to 4 tbs olive oil
• 5 cans (15 to 16 ounces each) great northern beans
• 2 cans (14.5 ounces each) chicken broth
• 1 can (4.5 ounces) chopped green chilies
• 1 can Rotel “Chili Fixin's”
• 1 packet of McCormick White Chicken Seasoning
• ½ tsp cumin
• ½ tsp chili powder

Season chicken with salt and pepper and sauté in the olive oil until browned. Meanwhile, put remaining ingredients in a big soup pot or Dutch oven. Bring to a boil, lower heat, and simmer. When the chicken breasts are browned, cut them into small pieces and add them in the chili. Simmer for 15 to 20 minutes.

(I don't have a picture for this but I made this chili for the Chili Cook-Off at church on Friday night and it was really good.)