2 boneless, skinless chicken breasts (1 lb cooked)
2 T coconut oil or ghee
1 onion, chopped
2 tsp. minced garlic
2 tsp. ground cumin
2 tsp. oregano
1/4 tsp. ground cayenne pepper
2 cans diced green Anaheim chiles (8 oz) or 10 fresh chiles
4 cups chicken stock
3 cups soaked white beans
1 small bunch cilantro, chopped
¼ cup sour cream
1 tsp salt
Cook white beans on stove for about 1 hour until soft.
Bake chicken in oven at 350 for 30 minutes. Remove from pan and let cool, then shred.
Put peppers under the broiler for 5 minutes (maybe longer). Let cool, remove seeds and skin.
Here is a comparison of the canned chiles with the ones I roasted myself.
Heat coconut oil or ghee in a heavy soup pot, then saute onions until they're softened and just starting to brown, about 5 minutes. Add minced garlic and saute about 1 minute more, then add the ground cumin, oregano, salt, and ground cayenne pepper and saute..
Add diced green Anaheim chilis, white beans and chicken stock, turn to low simmer and let cook for 30 minutes. After the chili has simmered for 30 minutes, add the chicken and simmer 10-15 minutes more.
Add the chopped cilantro and sour cream and simmer about 5 minutes more. Serve hot, with cheese on top.