White Bean Chicken Chili

3 cans white kidney beans - "Cannellini" beans
4 cups chicken breast, cooked (chopped or shredded)
6 cups chicken broth (use at your discretion, depending on desired thickness)
2 onions, chopped (I only use 1 small onion)
2 minced garlic gloves
1 T vegetable oil
1 8 oz can green chilies, chopped (I only use one 4.25 oz can)
2 t cumin
1 1/2 t oregano
1/2 t cayenne pepper

Cook onion in oil with garlic until soft. Stir in chilies and seasonings. Add beans, chicken and broth. Heat and serve. Top with cheese and/or sour cream if desired.

Serving suggestion: add tortilla chips (broken into pieces) to bottom of bowl or stir into hot bowl of chili. Adds a nice salty flavor and slight crunch, similar to tortilla soup.

My Mom gave me this recipe after she ate it at a Christmas party last year.

(Recipe and photos courtesy of Erin Lawson)