Pat's White Bean Chicken Chili (served October 1999)

3 cans white beans - 16 oz (with liquid)

2 cans chicken broth - 14.5 oz - 16 oz (skim fat)

1.25 cups chopped onions

1 4oz can chopped green chilies

1.5 lbs skinned, boneless chicken breast

Dash Tabasco

2T minced garlic (I use .75t garlic juice - can be bought at Rudy's)

1T olive oil

.5t cumin

1t oregano

Bake chicken in shallow pan as usual. (I put a little oil in bottom of pan - about 30 min/350 degrees). Let cool. Cut into small cubes. Set aside. Saute onions in oil. Add garlic juice, chilis and seasonings. Mix well. In another large pot combine beans and chicken broth. Add onions and seasonings mixture to broth/bean mixture. Add cubed chicken. Cook on low 1/2 hour (or longer if thicker chili is desired). Serves about six. Freezes well. Enjoy!