White Chicken Chili

1. Put the chicken into a baking dish. Season chicken breast with salt, pepper, and garlic. Bake at 350 F for 30 minutes or until thoroughly cooked. Let the chicken cool then shred it with two forks.
2. In a Dutch oven or soup pot over medium heat saute the peppers and onion with 1 teaspoon of olive oil for 15-20 minutes or until softened.
3. Add seasonings: garlic, Mexican oregano and cumin. Add some salt and pepper to taste. Stir to incorporate.
4. Add drained and rinsed beans.
5. Add shredded chicken.
6. Add chicken stock, adding enough so that the contents are covered.
7. Bring to a boil and let chili simmer, uncovered and stirring periodically. Some of the smaller beans will break apart into the chili making the consistency thicker, while the larger beans will remain intact.
8. Let the chili simmer until you are ready to serve. Top with cheese, sour cream, or cilantro.

This chili is great from the freezer. I often make two pots of this chili, eat one for dinner and put the extra into meal size servings in the freezer for another night. This makes a great gluten-free and dairy-free meal if you leave off the toppings and just eat as is.