In article >,
KenK > wrote:

> Anyone have one? Haven't found any I like with Google so far.

Here's ours. May have come from sunset magazine ...

White Chicken Chili
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Ingredients:

3 1/2-4 lb. bone-in skin-on chicken breasts
2-2 1/2 cups chicken broth, not concentrated
1 Tbsp. vegetable oil
2 large onions, sliced
1 clove garlic, minced
1 cup dry white wine
2 15 oz. cans Cannellini (white kidney beans), rinsed, drained
1/4 cup lime juice
1 4 oz. can Diced Green Chiles
1 Jalapeño pepper, stemmed, seeded, diced
1/4 cup fresh cilantro, minced
1 tsp. oregano
1/2 tsp. cumin
1/4 tsp. cinnamon
1 cup Monterey Jack cheese, shredded (~? lb.)
condiments, (see below)

Directions:

Discard chicken skin and fat. Over high heat, grill chicken until the
thickest part of breast is no longer pink.

When chicken is cool enough, cut into 1/2" cubes.

Pour oil into large pot and place over medium-high heat. Add onions and
garlic; stir often until onions are golden and taste sweet, about 20
minutes.

Add 2 cups broth, wine, beans, lime juice, green chilies, jalapeño,
cilantro, oregano, cumin, and cinnamon. Bring to boil over high heat;
cover, reduce heat, and simmer 15 minutes. Stir in chicken and cheese;
heat until hot. If too thick, add broth as desired. Taste for salt.
Ladle into bowls and add condiments to taste.

Condiments:
diced Roma tomatoes, shredded jack cheese, sliced ripe olives, fresh
cilantro sprigs.