Chili is a Fall staple around our house, and I am always looking for ways to break up the monotony of the ground beef and tomato variety.  Cook a box of Jiffy cornbread (or make your own from scratch) and this meal will be ready in no time.  If you have cooked, chopped, and frozen your chicken breasts ahead of time, then bring out about 3 or 4 cups to thaw.  This recipe will warm you from your head to your toes!

Prep Time:     10 minutes

Cook Time:     30 minutes

Serves:     8-10

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon pepper, white if you have it
• 1 small onion
• 1 tablespoon olive oil
• 1 can great northern beans, undrained
• 2 cans navy beans, undrained
• 1/2 cup salsa
• 1 (14.5 ounce) can chicken broth
• 2 jalapeno peppers, chopped (remove seeds)
• 2 tablespoons oregano
• 1 tablespoon Greek seasoning
• 1 teaspoon garlic powder
• 2 cups shredded Colby/Monterey Jack cheese

Chop the chicken breasts and onion.  Saute with the olive oil in a dutch oven.  Add all remaining ingredients except the cheese.  Cover and bring to a boil.  Reduce heat to low and simmer 30 minutes.  Add cheese, mix well, and serve.