Chicken and White Bean Chili

2 -15-ounce cans white beans, drained

1 Tbsp olive oil

2 medium onions, chopped

2 cloves garlic, minced

4 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Old Bay

2 4-ounce cans chopped green chilies

2 teaspoons dried oregano

1 jalapeno, minced

4 pounds boneless, skinless chicken breasts and diced into 1/2 inch pieces

4 cups chicken stock (more as needed)

Topping ideas:

Grated Monterey Jack cheese

Sliced radish

Fresh cilantro, roughly chopped

Lime wedges for squeezing

Tortilla chips

Scallions, sliced

Sliced avacado or guacamole

Chopped roma tomatoes

In a large thick-bottomed stock pot, sauté onions in olive oil on medium high heat, until tender, about 4 minutes. Add the garlic, cumin, garlic powder, onion powder, Old Bay and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño.

Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, lower the heat to low, cover and maintain the simmer for about 1 hour, or until the chicken is cooked through.

Add the drained beans and cook for 20 minutes more. Taste for seasonings and add more salt to taste.

Serve with toppings.