White Bean Chicken Chili

Items needed:

2 Bone-In Split Chicken Breasts 
Olive Oil
Salt & Pepper (to season)
1/2 cup Onion (finely diced)
5 cups Chicken Broth
2 (15-ounce) cans Great Northern Beans (drained)
1 (8-ounce) can Whole Kernel Corn (drained)
1 (4-ounce) can Chopped Green Chilies
1 teaspoon bottled Minced Garlic
1 ½ teaspoons Ground Cumin
1 ½ teaspoons Oregano
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 Tablespoons Cornstarch
1/4 cup Half & Half
Fresh Cilantro
Sour Cream
Shredded Monterey Jack Cheese

Place chicken in a roasting pan. Season each breast with salt and pepper, then rub with olive oil. Bake in a preheated oven at 400 degrees on the 3rd rack for 50 minutes. Remove chicken from oven and let cool, remove skin and shred into chunks enough to equal 3 cups, then set aside. In a large heavy pot and over medium heat. Combine chicken, onion, chicken broth, northern beans, corn, green chilies, minced garlic, cumin, oregano, salt and pepper. Bring to a boil, then cover and reduce heat to simmer for 40 minutes. Stir together cornstarch and half & half, then pour into mixture. Stir and cover. Let simmer an additional 4 minutes. Serve soup topped with cilantro, sour cream and monterey jack cheese.