White Chicken Chili

I did not write down this recipe so all these measurements are approximates but I think with stuff like chili's it is better to prepare to your taste anyways. I just taste test as I go!

1 medium onion, chopped
5 cloves garlic, minced
1 tsp cumin
1/4 tsp cayenne pepper
1 tsp red pepper flakes
salt and pepper to taste
2 cartons low sodium chicken stock or broth(and more to add later if needed)
4 boneless, skinless chicken breasts
2 cans green chili's
3 cans of northern beans(you can use dried beans if you'd like)
1-1 1/2 c. white corn
1 c. milk(I used 1 % because that is what we had)
juice from 2 limes

Recommended toppings:
Sour cream or plain yogurt
cheese
low sodium tortilla chips(like from Good Earth)

In a large stock pan saute the onion and near the end add the garlic and the seasonings. Allow to saute a little longer so the flavors can deepen. Add the stock/broth and bring to a boil. Throw in your chicken breasts, thawed or frozen, it does not matter. Boil until the chicken is cooked through(20+ minutes possibly more if frozen breasts are used). When the chicken is cooked all the way through remove from the pot and cut up into little chunks or whatever size you are comfortable with sticking in your mouth. Return to the pot. Now add the remaining ingredients and adjust liquid to your desired thickness or soup-y-ness. I added the milk b/c I was out of stock and wanted a little more liquid but didn't want to just water it down. Add more seasonings if desired. I know some recipes call for oregano but I chose not to use it. Stick it in at this time if you want to use it, maybe a couple pinches. Return to a boil and simmer for about 30 minutes. Serve with your favorite chili toppings.

*This is a great meal to freeze. Simply scoop somewhat cooled soup into a gallon freezer ziploc bag and double up. Lable the bag and freeze like a brick. When you are ready to unfreeze it place it on a plate and heat for about 6 minutes. Once it is loose enough pour it into a microwave safe serving bowl, heat it through the rest of the way and serve. Chili's freeze really well and maintain a lot of it's original integrity. So cook in bulk freeze and save time later :)