White Chicken Chili

 Ingredients:

• 3 boneless, skinless chicken breasts, cooked and shredded 
  • See directions below recipe for shredded chicken
• 2 T olive oil
• 2 cloves garlic, minced
• 1 medium onion, diced
• 2 cans white beans, drained, rinsed and mashed slightly
• 1 4oz can diced green chilies (optional) 
• 1 tsp dried oregano
• 1 tsp cumin
• 1 tsp smoked paprika or regular paprika
• ½ tsp chili powder
• 1 tsp salt
• ½ tsp black pepper
• 6 cups chicken stock
• Optional, but recommended vegetables:
  • 1 medium zucchini, chopped
  • 2 medium carrots, thinly sliced
  • 1 medium green pepper, chopped
• One small bunch of cilantro, chopped
• Optional Toppers: Shredded cheese, sour cream, green onion, baguette, crackers etc. 

 
Directions:

1. In a large pot, heat olive oil over medium heat. Sauté garlic and onion for 5 minutes until tender. Add mashed beans, green chilies, all spices and chicken stock. If desired, add prepared vegetables at this point.
2. Stir to combine and bring to a boil. Drop heat to low and simmer for 10 minutes, or until thickened and vegetables are cooked through. Add cooked shredded chicken and simmer for a few additional minutes. Stir in cilantro, taste and adjust seasonings as needed. Serve with optional toppers. 

Shredded Chicken 

Ingredients: 

• 3 large chicken breasts 
• Salt and pepper, to taste
• 1/4 cup water or chicken stock 

Directions: 

1. Preheat oven to 375 degrees F . Place chicken breasts in a baking dish and season both sides generously with salt and pepper. 
2. Pour chicken stock in baking dish, cover with foil and bake for 25 - 35 minutes, until internal temperatures reaches 165 degrees F. 
3. Shred with forks and use as desired.