1 T. olive oil
1 small white onion, diced
3-4 cloves garlic, minced
1 small can diced green chiles, drained
2 - 15oz. cans white beans, drained
4 c. water
4 t. "Better Than Bouillon" chicken base
2 t. ground cumin
2 t. dried oregano
1/2 to 1 t. cayenne pepper (I used these amount of spices - it was just the right amount, spicy but not too much so)
1 t. salt
1 c. sour cream
2 c. shredded Monterey Jack cheese
Heat oil in large pan over medium heat. Add the onion and garlic, and cook and stir until the onion is translucent, 2-3 minutes. Add the chicken, chiles, beans, chicken base mixed with water, cumin, oregano, and cayenne. Simmer 30 - 45 minutes. Add the sour cream and cheese, and continue cooking until the cheese is melted. Keep warm until serving. Serve in bowls and top with tomatoes, avocado, and cilantro.
Edited: I baked 3 chicken breasts and shredded them for my chicken. Ialso used 2 more cups of water and 2 more tsp of chicken base. I wanted my chicken chili to be between a soup and a chili consistency. I also only used 1/8 tsp cayenne pepper since I was serving it to my kids. I figured I could add more later, but thought it had the right amount of kick.
This is definitely going in my stack of favorites! We served our with these mozzarella, pesto, bacon and tomato paninis (recipe HERE).