Chicken, pork, or just more beans, this is a very simple yet very delicious chili to toss together in no time.

White Chicken Chili
Serves 6

1 tablespoon butter or olive oil
1 cup onions, diced small
1/2 cup (4 ounce can) medium hot green chilis, finely chopped
3/4 pound cooked chicken, diced
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoon garlic, minced
2 cups canned white beans (cannelini, navy, northern, black eyed peas, baby lima, garbanzo) rinsed and drained 
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth/stock
2 cups water*

Add butter/oil to heavy soup pot on medium-high heat; add onions and cook until translucent, about 5 minutes.
Reduce heat to medium and add green chilis, chicken, cumin, oregano, and garlic.
Cook, stirring frequently, for about 5 minutes.
Stir in beans, broth and water; bring to a boil, then reduce to low heat.
Simmer, stirring occasionally, for at least 30 minutes but ideally two hours.
Season with salt and pepper.

Chili will taste even more delicious the next day. 

*Thin chili with more water, if desired.