Chicken Chili

Serves: 4-6

8-16 oz. skinless, boneless chicken breast, cut into 1" pieces
1 15-oz. can white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained
1 1/4. c. chicken broth (about 1-14 oz. can)
1/4 c. chopped onion
1/3 c. chopped green pepper
1/2 small fresh jalapeno chile pepper, seeded and finely chopped
1/4 t. ground cumin
1/4 t. dried oregano, crushed
1/8 t. ground white pepper
1 clove garlic, minced

Ideas for Garnishes:

• Fresh chopped tomatoes
• Small slices of green onion
• Shredded cheese
• Crumbled bacon
• Sour cream

1. Brown chicken over medium-high heat in a non-stick skillet. It should take on a little golden brown color.

2. Combine the chicken and all the rest of the ingredients in a crock pot. Cover and cook the chili about 5-6 hours on low or 2 1/2 hours on high. (4-5 hours if the crock pot doesn't specify a heat setting.)

Notes: I would tend to add more garlic, onion, and green pepper and the whole jalepeno pepper. (So long as the ribs and seeds are removed, they're fairly mild and I hate to waste the rest of the pepper.) I might add part of another can of chicken base too, if there isn't enough liquid. I'd also add a dollop or two of chicken base, which is like chicken bullion but better and richer, in a paste form. It's available in the soup aisle of the store. The white pepper is worth it just for this recipe. This recipe is quick and almost as easy to make just on the stovetop; the process is pretty much the same and you just simmer the soup over medium or medium-high heat until the vegetables are tender.