Zippy White Chili

2 boneless skinless chicken breasts
1 small onion
2 cups chicken broth
1 can (4 oz) chopped green chilies
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp minced cilantro or parsley
1/8 to 1/4 tsp cayenne pepper
1 can (15 oz) great northern or white beans, rinsed & drained
Tortilla chips
Shredded cheddar
Sour cream


Saute chicken and onion until juices run clear. Stir in broth, chilies, garlic powder, oregano, cilantro or parsley, and cayenne pepper. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Stir in beans; cook 10 minutes longer. Serve with tortilla chips, cheese & sour cream.

Note: We prefer to cook this using dried parsley instead of cilantro; it tastes great that way plus I always have parsley on hand. We stir the sour cream & cheese into our bowls of soup and use tortilla chips for dipping. Nice change from regular chili. This makes enough for us three to eat dinner & Adam to take some to work, so you might want to double the recipe if you need to feed more people. It's not spicy, despite some of the ingredients.