White Chicken Chili

A NICE CHANGE FROM RED CHILI AND VERY FLAVORFUL IN MY OPINION - LOVE THE GREEN CHILIES.

From the kitchen of:  Katie - originally found on Mel's Kitchen Cafe

INGREDIENTS/INSTRUCTIONS:

Saute until chicken is no longer pink:

• 1 lb chicken breasts, cut into bite-sized pieces (or shredded)

• 1 medium onion, chopped

• 1 1/2 tsp garlic powder or 2 cloves fresh garlic, finely minced

• 1 Tbs oil

Add:

• 2 cans (15.5oz each) Great Northern Beans, rinsed and drained (I did this with dried beans - there's some conversion somewhere...)

• 1 can (14.5 oz) chicken broth

• 2 cans (4 oz each) chopped green chilies (if you like less kick, add just one can)

• 1 tsp salt

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1/2 tsp pepper

• 1/4 tsp cayenne pepper (more or less to taste)

Reduce heat, simmer uncovered for 20 minutes.  Remove from heat and stir in:

• 1 C sour cream 

• 1/2 C whipping cream 

  • • Variation 1: I actually used cream cheese and a bit of a can of evaporated milk.  It worked fine.

    • Variation 2:  I've tried just using a bit of cream cheese and some 2% milk here instead.  Also good.

MAKES:6 people pretty happy