White Chicken Chili

Ingredients:
3 cups water
2 tablespoon chicken bouillon
2 large chicken breasts
1 medium onion
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 jar salsa verde (whole jar is 16.8 oz.)
3 cans Great Northern white beans

Toppings:
Sour cream
Cilantro
Monterey Jack cheese
Green onions
Lime wedge

Directions:
1.  Add water, chicken bouillon (I use Knorr brand), chicken breasts, diced onion, cumin, garlic powder, and oregano. Set on high pressure for 25 minutes.
2.  Release pressure. This will keep the pressure cooker on a warming setting. Remove chicken breast and cut in bite size pieces. Return chicken to pressure cooker.
3.  Add salsa verde (I use Rosarita brand) and beans.
4.  For a thicker broth, change setting to "browning" and mix together 2 tablespoons cornstarch and 1 tablespoon water. Pour into chili and stir. Bring to a boil (takes about 5 minutes). Return to "keep warm" setting until ready to eat.
5. The toppings above make a great addition to this hearty soup! Add just before eating.

Makes six servings.