Source: Calhoun's - Nashville and Knoxville, Tennessee

1 cup yellow onions, diced
1 tablespoon oregano
1 tablespoon olive oil
4 cups water
4 cups low fat chicken broth
1 teaspoon granulated garlic
1 teaspoon ground cumin
1/2 tablespoon chopped fresh cilantro
1/4 cup canned chopped green chiles
1 pound boneless, skinless chicken breasts
6 cups canned great northern beans
1/2 cup cornstarch
1/2 cup cold water
Fresh grated cilantro (garnish)
Low fat Monterey jack cheese (garnish)
Low fat sour cream (garnish)

Trim all fat and cartilage from the chicken breasts. Place on a baking pan. Bake at 325 degrees F for 20 to 30 minutes or until chicken is cooked throughout. Allow to cool, then hand pull into small pieces. Set aside.

Saut?diced onions, oregano and olive oil together in a soup pot. Cook for about 5 minutes.

Combine water, chicken broth, garlic, cumin, cilantro and green chiles. Add to the saut?d onions. Bring to a boil, reduce heat and simmer. Add chicken and great northern beans. Simmer for 15 minutes, stirring often.

Blend cornstarch with the cold water and add to chili. Continue to simmer until chili thickens, then remove from heat.

Garnish with fresh grated cilantro, low fat Monterey jack cheese and low fat sour cream.