White Bean and Chicken Chili

3 (15-ounce) cans white beans, drained and rinsed
6 cups chicken broth
2 medium chopped onions, divided use
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts,
cut into 1/2-inch dice
2 (4-ounce) cans diced green chilies
2 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons crushed dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon ground black pepper
Place beans, chicken broth and half the onions in
a large pot; bring to a
boil. Reduce heat and simmer.
Meanwhile, heat a large skillet over medium-high
heat. Add oil, and when hot,
but not smoking, add onions and sauté until
tender. Stir in chicken and sauté
for 5 minutes, stirring frequently, until
thoroughly cooked. Add green chiles,
garlic, cumin, oregano and red pepper flakes and
stir until well combined.
Transfer mixture to bean pot and season with salt
and pepper. Return to a
boil, reduce heat and simmer for 1 hour, or until
flavors are well blended.
Add more water or stock, if needed.
Serve warm, garnished with sour cream, cheddar
cheese and salsa, if desired.
Makes 8 servings..