White Bean Chili - Temple Mortenson

6 - 10 oz cans white beans and broth
1-10 oz can chicken broth
1 med, fine chopped onion
2-3 garlic clove or 1/2 tsp powder
2 tsp oregano
3 tsp ground cumin
1 tsp pepper
4-4oz cans mild diced green chilies
4-chicken breasts, equal to 4 C cooked cubed chicken

This recipe fits a large crock pot, can be cut in half to fit a small one.
Combine all of the ingredients in a large crock-pot, w/o the chicken and broth.  Because I don't drain the beans or chilies I start with one can of broth, if it is not soupy enough then add the 2nd can.  I put 4-5 frozen chicken breasts (depending on the size) in the crock-pot at the same time.  Do not add salt.  Stew all day or night on low 8-10 hours or on high for a shorter time, till chicken is cooked.  Remove chicken breast, cube then mix in with chili.  If you like your chili thick it can be thickened with a water cornstarch mix.  Serve with white tortilla chips, and top with shredded cheese or sour cream.