white chili

4 boneless, skinless chicken breasts, cubed or shredded
1 large onion, diced
1 container frozen green chiles
1 jar salsa verde (or canned pureed tomatillas or fresh tomatillas)
1 (15-oz.) can tomato sauce or crushed tomatoes
1 teaspoon ground cumin
2 teaspoon chili powder
1 teaspoond dried oregano
1 pound dry pinto beans (canned are good, if you're in a hurry)
Tortillas, diced green onions, shredded lettuce, olives, diced tomatoes, and salsa, for serving

1. Rinse and soak beans as directed on the package (overnight).
2. In a skilled, brown chicken and onion.
3. Mix all ingredients in a stockpot and simmer for several hours until beans are soft.
4. Serve over fried tortillas. Garnish with shredded cheese, diced green onions and salsa as desired.

~ Meghan
You can use any chili recipe. The chicken and tomatillas make it white chili.