Light White Chicken Chili

• 4 skinless, boneless chicken breasts
• 4 cups chicken stock
• 1 clove garlic, minced
• 1 medium onion, diced
• 1 (15-ounce) can white beans, with liquids from beans
• 1 (4-ounce) can diced green chilis, with liquids from chilis
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon chopped fresh oregano

1. Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
2. Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
3. Simmer over low heat for about 5 minutes. Remove from heat and serve.

Here’s what I did a little different and it was really good…  I think I did it the way I did because I was moving so fast and furious that I didn’t quite pay attention to it all!  I used regular water and boiled my chicken to make my own broth, then I shredded the chicken, added the broth, chicken and remaining ingredients into my crockpot and let it sit there for several hours.  I also rinsed out my beans…  I was wondering why it wasn’t overly thick and kinda brothy.  That didn’t bother me, but I do wish I paid attention to the not rinsing of the beans.  It would have been thicker.  Because I didn’t use store bought broth, there wasn’t much salt, so I used crazy mixed up salt too.  I’m sure if you’re in a pinch, use canned broth and cooked chicken for a shortcut.  Regardless, it was SO good I can’t even TELL you… and ULTRA light!

And I did it up OH so good…

I crushed up some tortilla chips, put them in the bottom of my bowl,

then added my chili,

then topped it with shredded cheese and fresh cilantro.

Yum!

Let me know if you decide to make this tasty healthy winter dish.  Recipe credit to Add A Pinch thanks to Pinterest!