February 2012

Creamy White Chili

• 1 pound boneless, skinless chicken breasts cubed
• 1 medium onion, chopped
• 1 ½ teaspoon garlic powder
• 1 tablespoon vegetable oil
• 4 cups Great Northern beans, cooked
• 1 (14 ½ ounce) can chicken broth
• 2 (4 ounce) cans chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon pepper
• ¼ teaspoon cayenne pepper
• 1 cup sour cream
• ½ cup heavy cream

In a large saucepan, sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies, salt, cumin, oregano, pepper, and cayenne pepper. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes, remove from heat, stir in sour cream and heavy cream. Serve immediately.