Chicken Chili

photo: google images (fantastic pic, wish it was mine!)

I could have this chili once a week for the rest of my life and never get tired of it. It's savory, healthy and nice and warm on a chilly day.  Really great re-heated too.

I doubled this recipe and served it to ten people the Tuesday evening of Thanksgiving as guests arrived over the course of four hours - huge hit!   I've made it in as little as thirty minutes in a pinch, but prefer to let it sit on the stove a bit,  usually served with a side of cornbread and/or Caesar salad.

Chicken or White Chili
1 lb chicken breast, seasoned with salt/pepper
olive oil
1 onion, chopped
3 cloves garlic, minced
1 can chopped tomatoes
1 can chicken broth
1 can chopped green chili
1 can garbanzo beans (drained)
1 can white beans (drained and rinsed)
1/2 tsp. oregano


shredded cheddar cheese, sour cream, diced avocado to top
Original Goldfish crackers to top (nice and salty but any plain cracker will do)

Cook chicken in 1 Tbsp of oil in a dutch oven.   Remove chicken from pot and add onions, adding another teaspoon or so of oil and a dash of salt/pepper, and scraping up brown bits in the pan.  While onion sautes, shred chicken into small pieces.
Add all other ingredients, including shredded chicken, to pot and allow to simmer for minimum of 20 mins. Top with your choice of cheese/sour cream/avocado/crackers.