White Chicken Chili

1 1/2 lbs boneless, skinless chicken breasts
2 cans chicken broth
1 jar (48 oz) great northern beans, with liquid
1 medium onion, chopped
2 tsp minced garlic
1 can (3 oz) chopped green chilies, w/ liquid
2 tsp ground cumin
1 tsp ground oregano
Shredded cheese (cheddar/colby jack) and tortilla chips

Directions:
Bake Chicken breasts (350 for 30 min). Let cool and shred pieces. In a large pot, pour small amount of broth. Add onion and garlic and simmer until onion is wilted and hot. Add the chilies, stir, then add remaining broth and beans w/ liquid. Mix in the cumin and oregano. Bring to a boil and add the chicken. Cover and simmer for at least 30 minutes.
Serve topped with lots of shredded cheese and crushed chips.

**Note** GLUTEN FREE

Submitted by: Miriam