Looking for a different dish to serve friends and family this winter season?

Look no further than my take on white chili, made with chicken and northern beans.

The seasonings are what set this recipie apart, so enjoy

Ingredients:

6 boneless skinless chicken breasts – cubed

5 cans northern beans – with liquid

16oz chicken broth

2 – 4oz cans green chilies or 2 jalapenos minced (for a spicier version)

1/2 large white onion – diced

1 tsp garlic powder

1 tsp ground cumin

1 tsp oregano

1 tsp sweet basil

3 tsp fresh cilantro – very finely shredded

3 cloves garlic – mashed and minced

1 tsp crushed red pepper flakes – more or less to taste

3 tbsp accent

Cooking Instructions:

Heat cooking pan and get hot. When pan is hot, add oil. Add garlic and onion and cook until tender. (Do not overcook) Add chicken and cook thoroughly. Drain any excess liquid and set aside. Add garlic powder, cumin, oregano, basil, 2 tsp of the cilantro, crushed red pepper flakes and accent to chicken and allow flavors to blend for 1 minute. This creates the base. Next, add all the beans, then the chicken both and the rest of the cilantro. To make a bit thinner, add some of the broth which was set aside here. Bring to boil. Turn down burner and simmer for 30 minutes.

Serve with cheese and crackers, if desired.