White Chicken Chili

This recipe is a favorite in our family, and I usually make it at least once every 3 weeks when the weather begins to turn chilly. I have made this dish for company and church functions, and have had so many people request copies of the recipe that I keep it as a draft in my email account. Just had a friend ask me if I had a recipe for White Chicken Chili and figured that it was time to post it here. It's the perfect cold weather dish and works great ahead of time in the Crockpot!

• 2 medium boneless, skinless chicken breasts, cut in 1/2" cubes
• 1 medium-large onion, chopped
• 1 can (4.5 oz) chopped green chilies
• 1 can (14.5 oz) great northern beans (white), undrained
• 2 cups chicken broth
• 2 teaspoons ground cumin
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon oregano
• 1/4 teaspoon chili powder
• 1/4 teaspoon crushed red pepper flakes, optional

1. Over med-high heat, cook chicken in a well-oiled skillet. Add onion and garlic after chicken has cooked for 2 minutes.
2. Add remaining ingredients. Bring to boil. Simmer, uncovered, 15 minutes, stirring occasionally. (Or once the chicken and onions are cooked you can throw everything in the Crockpot and let it sit on low for a few of hours.
3. May be served with bread bowls, Chili Cheese Frito's, sour cream, and cheddar cheese. Yields 4 servings.