White Chicken Chili

1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized chunks

1 large onion, chopped

2 cloves garlic, minced

2 teaspoons ground cumin

1 ½ teaspoons dried oregano

¼ teaspoon chili powder

1 (14 ounce) can chicken broth

1 (10 ounce) can Ro-tel® tomatoes, drained

2 (14.5 ounce) cans great northern beans, drained

2 cups shredded 2% reduced-fat Mexican blend cheese (or Monterey-Jack cheese)

1-2 teaspoons Splenda®

Directions

1. Spray a large Dutch oven or stock pot with nonstick cooking spray and heat over medium high. Add onion, and coo****il slightly translucent, about 2-3 minutes.

2. Add chicken and garlic. Sauté until chicken is cooked though.

3. Add cumin, oregano, chili powder, chicken broth, Ro-tel®, and beans. Simmer for 20 minutes.

4. Turn off heat, and stir in cheese. Salt and pepper to taste.

5. Serve hot. Top with fat-free sour cream and sliced green onions if desired. Leftovers freeze beautifully!