White Chicken Chili for the 2019 13th Annual Maman Chili Cookoff

Although it didn't win this years Maman Chili Cook Off, it was still delicious.  

3 pounds boneless, skinless chicken breast halves (Good quality)
3 tablespoons olive oil, divided
2 tablespoons plus 2 teaspoons chili powder, divided
3 tablespoons cumin, divided
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon cayenne 
1 sweet onion, chopped
4 garlic cloves, minced
2 15 ounce cans white beans, drained
2 4 oz. cans mild green chilies
2 teaspoons oregano
4 cups organic chicken stock
3 cups shredded cheese, divided (half Monterey Jack, half Cheddar)
1 cup sour cream

Roast the Chicken:
Preheat the oven to 350 degrees.  Spread chicken out on an oiled sheet pan.  Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder, 
1 tablespoon cumin, 1/2 teaspoon salt and a pinch of cayenne.  Roast for 30 minutes. Cut into bite size pieces.  Set aside. 

Chili:
In a large pot heat remaining 2 tablespoons olive oil.  Saute onion and garlic over medium heat for 5 minutes until tender.  Add beans, chicken, chilies, oregano, 2 tablespoons chili powder, 2 tablespoons cumin, 1/2 teaspoon salt and 1/4 teaspoon cayenne.  Add 4 cups of the chicken broth.  Stir to combine and simmer gently on low for about 20 minutes.

Remove the pot from the heat and let it cool for 5 minutes.  Stir in 3 cups of the cheese (one cup at a time) then 1 cup of sour cream. Bring the pot back to a gentle simmer over low heat (to keep dairy products from separating, don't boil).

Makes 10 servings.

Adapted from panningtheglobe.com