Creamy White Chili

from Taryn Palmer

Serves 6

1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes

1 medium onion, chopped

1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced

1 tablespoon oil

2 cans (15 1/2 oz each) Great Northern Beans, rinsed and drained

1 can (14 1/2 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

1 cup sour cream

1/2 cup whipping cream

fresh cilantro for garnish (optional)

In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using ) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat simmer, uncovered for 30 minutes. Remove from the heat stir in sour cream and cream. Garnish with fresh cilantro if desired. Serve immediately. This is especially good served with tortilla chips.

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breast (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chilies and all the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 oz (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if you are using frozen chicken you'll cook on the longer end of that spectrum, fresh chicken will cook in less time.) Remove the chicken to a cutting board and shred. Stir back into cooker. In a small bowl whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crock pot. Let the soup cook until heated then serve.