Chicken and White Bean Chili

Ingredients:

6 cups reduced sodium chicken broth

2 cups dried white beans, rinsed

2 large onions, peeled and chopped, divided

2 tbsp. olive oil

1 1/2 lbs. boneless, skinless chicken breast, cut into 1/2 inch cubes

1 cup of poblano (anaheim) chilis, seeded and diced

6 tomatillos, medium diced

1 clove garlic, minced

2 tsp. ground cumin

1 tbsp. chili powder

1 1/2 tsp. crushed dried oregano

1 tsp. salt

1/2 tsp. black pepper

Place the rinsed white beans in a large pot with broth and 1/2 of the onion. Bring to a boil, then reduce heat and simmer.

In a large skillet, heat oil and saute onions until tender. Stir in cubed chicken and tomatillos and saute for about 5 minutes, stirring frequently, until cooked through.

Add poblano (anaheim) peppers, chili powder, garlic, cumin and oregano and stir well until combined.

Transfer mixture to bean pot and season with salt and pepper. Return to a boil, reduce heat and simmer for 1 hour until flavors are well blended. Add more water or stock if needed.

Serve with your favorite chili toppings.