1 Tbsp. vegetable oil
3 pounds skinless, boneless, chicken breast, cubed
1 cup chopped onion
2 cups chicken broth
2 (4 oz.) cans chopped green chile peppers
4 (14.5 oz.) cans great northern beans, undrained
1 Tbsp. garlic powder
1 Tbsp. Ground cumin
1 Tbsp. Dried oregano
1 Tbsp. Chopped fresh cilantro
1 tsp. Crushed red pepper
1. In a large skillet, over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly browned. Stir in the onion. Cook until translucent. Drain mixture and set aside.
2. In a large saucepan, over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro, and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer. Continue to add the remaining 2 cans of beans gradually until desired consistency is attained. Makes approximately 10 cups.