Bob Talbert's White Chicken Chili

This family friendly recipe comes from a beloved Detroit icon named Bob Talbert - he wrote a folksy, witty and touching feature column for the Detroit Free Press for a long time. I always read "The Way We Live Section" in the Freep first - I would read "Dear Abby" and then go right to Bob Talbert. He wrote about almost everything Detroit....on Mondays, he wrote a list of gripes called "Outta my mind on a Monday Moanin'" which I really enjoyed most. Anyway, this was a recipe he featured once in his column. I think he got it from some bar up north. I am including it as he wrote it, but afterward, I'll tell you about how I actually make it.

Bob Talbert's White Chili

1 1/2 lbs. boneless, skinless chicken breasts, washed and patted dry
2 cans (14 oz. ea.) chicken broth
1 jar (48 oz.) great northern beans with liquid
1 large onion, chopped
2 tsp minced fresh garlic
1 can (3 oz.) chopped green chilies, with liquid
2 tsp ground cumin
1 tsp ground oregano

Garnish with green chopped onion tops, shredded cheese or tortillachips (optional)Bake chicken breasts at 350 for 30 minutes. Cut in pieces.In a large pot, pour small amount of broth. Add onion and garlic andsimmer until onion is wilted and hot. Add the chilies, stir, then addbroth and beans with liquid. Mix in the cumin and oregano. Bring to aboil and add chicken pieces. Cover and simmer for at least 30 minutes.(Serves 6)

My version:
I put that chicken and broth in the crock pot, I usually drain the beans, too. I'd add all the ingredients. I let it cook on low for 8 hours or so. I make it more spicy by adding some cayenne pepper. I usually make at least double this size of recipe with it in the crock pot. I'd serve it with white toppings - monterey jack, sour cream, and sprinkled with those green onions.