Ingredients for 15 servings:
1. 1 cup onion, finely diced
2. 1 teaspoon oregano
3. 1 tablespoon olive oil
4. 4 cups water
5. 4 cups chicken broth
6. 1 teaspoon garlic powder
7. 1 teaspoon cumin
8. 1/2 tablespoon fresh cilantro, chopped
9. 1/4 cup canned diced green chiles
10. 1 lb boneless skinless chicken breast
11. 6 cups great northern beans, from canned
12. 1/2 cup cornstarch
13. 1/2 cup cold water

Directions:
1. Trim all fat and cartilage from the chicken breasts.
2. Place on a baking pan.
3. Bake at 325 degrees for 20 – 30 minutes or until chicken is cooked throughout.
4. Allow to cool, then hand pull into small pieces. Set aside.
5. Sauté diced onions, oregano and olive oil together in a soup pot. Cook for about 5 minutes.
6. Combine water, chicken broth, garlic, cumin, cilantro and green chilies.
7. Add to the sautéed onions.
8. Bring to a boil, reduce heat and simmer.
9. Add chicken and great northern beans, stir often, simmer for 15 minutes.
10. Blend corn starch with the cold water and add to chili.
11. Continue to simmer until chili thickens, then remove from heat.
12. Garnish with fresh chopped cilantro, Monterey Jack cheese, and sour cream.