n n Ingredients:n n  n n 2 lbs boneless skinless chicken breasts, cut into chunks (I use chicken tenderloins, much faster) n n 2 tsp salt  n 2-3 tablespoon olive oiln n 1 medium yellow onion, dicedn n  n n 4 garlic cloves, minced (or 4-5 tsp, click here for cooking tips)n n 2 cans (4 ounces each) chopped green chilies, drained n n 3 cups chicken stockn n 2 tsp ground cuminn n 1 tsp ground coriander n n 2 tsp dried oreganon n 1/2 tsp red pepper flakesn n 3 cans (14.5 oz each) great northern beans, drained, divided (preferably from Latin ethnic section)n n 3 bay leavesn n n 8 oz container fat free sour creamn n Juice from 1 limen n Shredded cheddar and monterey jack cheese, optionaln n Chopped cilantro, optionaln n Diced avocado, optional n n n Cutting board, chef's knife n n Large pot or dutch ovenn n Potato mashern n  nnn Preparation:nn  nn 1. Coat the bottom of the pot with oil and heat over medium-high heat.  Season chicken with salt, then add chicken, cook until lightly browned, about 8-10 minutes, turning to brown all sides.  Turn heat down to medium, add onion and garlic, cook until softened, 2-3 minutes.   Sprinkle in 2 tsp cumin, and oregano, 1 tsp coriander and stir to combine.  Pour in green chilies, stir, then add chicken stock and bring to a boil.  Meanwhile, mash one can of beans until smooth.nn  nn 2. Reduce heat to low.  Add all beans to the pot. Cover and simmer for 20-30 minutes so the flavors combine.  Stir halfway through.nn  nn 3. Remove from heat.  Stir in the sour cream and lime juice.  Pour into bowls (remove bay leaves) and top with cheese, cilantro, and avocado.  nn n Leftover Situation: Chili makes excellent leftovers, pack some for the next 2-3 days.  nn  n