Chipotle White Chicken Chili Recipe

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The autumn chill seems to be saying "chili." Here's a recipe from my cookbook, "Soup's On!" that uses canned chipotle chiles, chicken and white beans. And yes, it comes together in just 30 minutes!  You can use rotisserie chicken to make it even quicker.CHIPOTLE WHITE CHICKEN CHILI         Prep time:  30 minutes.         Makes about 6 1-1/2 C. servings.         Chopotlechiles —smoked jalapeno peppers — are found in theMexican food aisle, in 7-oz. cans with adobo sauce. You only need one or twochiles for this dish, but don't let the rest of the can go to waste; freeze itand then shave off a bit every time you need to add a little smoky kick to adish. If you prefer, you can make this chili withrotisserie chicken or frozen cooked and diced chicken pieces. Pull the meat offof a rotisserie chicken and dice it into 1-inch pieces or shred it apart withyour fingers. Either way, you should have 2-1/2 to 3 C. of chicken meat.         1 Tbsp. canola oil          2 large boneless, skinless chickenbreasts         3 14-oz. cans chicken broth          2 Tbsp. driedchopped onions         1 tsp. garlic powder         2 tsp. ground cumin         1 tsp. oregano          1/2 tsp. ground cayenne pepper or chilepowder (more if desired)         2 7-oz. cans diced green chiles          1or 2 chipotle chiles, canned in adobosauce, and 1 Tbsp. of the adobo sauce         2 15-oz. cans Great Northern beans orother white beans, drained and well-rinsed          1/2 C. chopped cilantro          Salt and pepper to taste                    1. Heat oil in a 4-quartstockpot on high heat.                    2. Add the chicken breasts andsaute until golden brown on both sides, about 5-8 minutes.                                          3. Remove thechicken to a cutting board to cool.                    4. Add the chicken broth,onion, garlic powder, cumin, oregano, chiles, and beans to the pot. With apotato masher, mash some of the beans to create a thicker soup.  Allow the soup to simmer 10 minutes.                    5. While soup is simmering,dice the cooked chicken breasts into 1-inch cubes.                    6. Add the chicken to thepot, and cook an additional 5 minutes while you chop the cilantro.                    7. Add the cilantro, justbefore serving. Taste and add more salt, pepper, or chile powder ifdesired.  Serve topped with shreddedcheese or tortilla chips.                   Options: If you have moretime, roast and dice fresh chiles instead of using canned.