White Chicken Chili

Ingredients

• 1 medium onion, chopped
• 1 tablespoon coconut oil 
• 2 cloves garlic, minced
• 4 boneless skinless chicken breast halves (4 ounces each), chopped
• 24 oz chicken broth
• 15 oz green enchilada sauce
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 3 cans (14-1/2 ounces each) navy beans, drained, divided
• 4 corn tortillas, cut up, coated in coconut oil and baked at 400 degrees for 10 minutes (save for top)

Directions

• In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green enchilada sauce, cumin, oregano; bring to a boil.
• Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated throughly.
• Top each serving with toasted corn tortillas if desired. Yield: 10 servings (2-1/2 quarts).

Source for original recipe