White Chicken Chili

Ingredients

• • 1 medium onion

  • Fresh garlic

  • 1 tablespoon olive oil

  • 2 15-1/2 oz cans of great northern beans - drained & rinsed

  • 1 can of corn

  • 1 can Rotel tomatoes

  • 1 quart of chicken stock/broth

  • 1 lb boneless skinless chicken breast - cut into 1/2" cubes

  • 2 4-oz cans diced green chilies

  • 1 cup sour cream

  • 1/2 cup half & half

  • 1 teaspoon salt

  • 1 teaspoon oregano

  • 1/4 teaspoon pepper

  • 1/4 teaspoon cayenne pepper

  • 1 teaspoon cumin

  • Toppings - avocado & shredded cheese (optional)

Preparation

• • In large saucepan, saute chicken, onion and garlic in oil until the chicken is no longer pink

  • Add beans, corn, tomatoes, chilies, seasonings and chicken broth

  • Bring to a boil

  • Reduce heat and simmer uncoverd for 30 minutes

  • Remove from heat, stir in sour cream and half & half

  • Serve immediately.  Top with avocado & shredded cheese

Notes

• • I mostly use already cooked chicken instead of starting with raw

  • Adjust the amount of chicken to achieve the desired consistency.

Barb Wilson