Saucy White Chili

1 tb Vegetable oil
6 Boneless, skinless chicken breast halves (1 1/2 to 2 pounds total) cut into 1-inch cubes
1/4 ts Black pepper
1 md Onion, chopped
1 ts Minced garlic
80 oz Great Northern beans, undrained
14 1/2 oz Whole tomatoes, undrained, broken up
4 oz Chopped green chili's, undrained
29 oz Ready-to-use chicken broth
2 ts Ground cumin
1 ts Chili powder

In a soup pot, heat the oil over medium heat. Sprinkle the chicken with the salt and pepper and sauté' for 5 to 6 minutes, until browned. Add the onion and garlic and cook for 3 to minutes, or until the onion is tender. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 50 to 60 minutes, or until the chili thickens slightly, stirring occasionally.

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