White Bean Chicken Chili

• 3 skinless boneless chicken breasts (small/medium)
• 6 cups low sodium chicken broth

Use a large stockpot and cook on Med-High. Boil the chicken in the Broth til the chicken is cooked through. Remove the Chicken and set aside to cool. Once it’s cool enough shred the chicken.
Add to the broth while chicken is cooling:

• 1 medium onion finely diced
• 4 garlic cloves finely chopped
• 1.5 tsp oregano dried
• 1 tsp ground black pepper
• 1 tsp (or 1/2 tsp) salt
• 3/4 tsp chili powder (can use less for milder results)
• 1 tsp ground cumin
• 4 oz can of green chilis
• 2 cans of white beans, drained
• Add the shredded chicken back in and simmer for 15+ mins or until nice and hot.

Remove and serve. Add salt/pepper if needed.
This is a fast and easy soup. Feels good on the throat. Great for a cold day. Helps clear the sinuses if you have a cold. You can also prepare in a crockpot if you prefer.