White Chili

1-1.5 lbs boneless, skinless chicken breasts (cook and cut into small cubes)
2 14 oz cans chicken broth (note Chef JP sometimes uses a little bit less)
48 oz jar great white northen beans (we've made it with these and Butter Beans--the latter may actually be better)
and it's ok if the jars are smaller :-)
1 chopped (finely) white onion
2 tablespoons fresh minced garlic
approx 1 tablespoon olive oil
1 can (Embassy brand) salsa verde OR 4 oz can chopped green chiles (we use one of each)
2 heaping teaspoons cumin
2 levels teaspoons oregano
1/2 heaping teaspoon cayenne (red) pepper
Dash or 2 of favorite hot sauce (not sure we did this)
Fresh, chopped, cilantro (optional, but yummy)

Saute onions and garlic in olive oil. Add can of salsa/chiles.
Add the broth, chicken, beans and spices, hot sauce and cilantro.
The way we prepare the beans is drain all the water, and then
mash them up with a fork before adding. I'm the official bean smasher.
I'm really good at it. They're really what makes the chili thick.

Serve with shredded cheese, Jerry Pierce likes his with tostitos
(I recommend those thick tortilla chips).

Source: JP & Dania