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1 to 1-1/2 pounds chicken breast, cooked and cubed
2 tablespoons olive oil
1 large onion, chopped
1 jalapeno, chopped (seeds removed if don’t like heat)
2 cans Great Northern Beans, rinsed and drained (any white bean will do probably)
2 teaspoons Oregano
1 teaspoon Cumin
4 cloves garlic, minced
2 cups chicken broth (or more)
sour cream, optional
cheddar cheese, optional
Cook chicken. I baked mine with olive oil, salt and pepper on 350 for 30 minutes. Once it is cooled, cube it into to small bite size pieces, set aside.
Heat olive oil in a large pot/pan. Add onions, jalapeno, oregano, and cumin. Cook for a minute and add in chicken and garlic. Cook another few minutes. While mixture is cooking, mash one of the cans of beans. Make sure you rinse and drain the beans. Mix the mashed beans with 1/2 cup of chicken broth until smooth. Add other can of beans, remaining chicken broth, and mashed beans to the chicken mixture. If you want to add more broth, add it at this point. Allow mixture to come to a boil. Once boiling, reduce heat to simmering and cover. Allow to simmer for at least 20 minutes. The longer you simmer, the more flavor your chili will have. You can also prepare this in a crockpot and let it cook all day.
If it’s too spicy, stir in some sour cream to cool it down. Top with a dollop of sour cream and shredded cheddar cheese if you desire. Serve with cornbread.