Smoky White Chili w/Grilled Chicken

2 tablespoons extra virgin olive oil

2 cups chopped yellow onion (2 large)

2 - 7 oz. Cans diced green chilies

2 teaspoons cumin

2 teaspoons dried oregano

½ teaspoon chipotle chili powder, or to taste

6 - 15 oz. Cans great northern beans or white cannellini beans, rinsed

8 cups (2 qts.) Reduced sodium chicken broth

3 pounds boneless, skinless chicken breast

1/4 cup lime juice

Heat a grill to medium high.

In a dutch oven or other large pot over medium high, heat the oil. Add the onions and cook, stirring often, until softened about 5 minutes.

Stir in the chilies, cumin, oregano and chipotle chili powder. Cook, stirring often, for 5 minutes.

Stir in the beans and broth and bring to a simmer. Cook, stirring occasionally, for 30 minutes.

Meanwhile, grill the chicken until well browned and an instant read thermometer registers 165F when inserted at the thickest part of the breast, 4 to 5 minutes per side. Transfer to a cutting board and cool for 10 minutes. Cut the grilled chicken into 3/4 inch dice, then set aside.

Using a ladle, transfer 2 cups of the beans and cooking liquid to a bowl and mash with a fork.

Stir the mashed beans back into the simmering pot. Add the chicken and lime juice, then cook for 10 minutes more.

Serves 12