Creamy White Chili

Creamy White Chili

1  lb  boneless, skinless Chicken Breasts, cut into 1/2-inch cubes

1  medium  Onion, chopped

2  cloves  Garlic

1  Tablespoon  Olive Oil

2  cans (15.5-oz each)  Great Northern Beans, drained and rinsed

1  can  (14.5-oz)  Chicken Broth

1-2  cans (4-oz. each)  Diced Green Chilies

1  teaspoon  Salt

1  teaspoon  Ground Cumin

1  teaspoon  Dried Oregano

1/2  teaspoon  White (or Black) Pepper

1/4  teaspoon  Cayenne Pepper

1  Cup  Sour Cream

1/2  Cup Whole Milk or Half-and-Half

Monterrey Jack Cheese and Diced Jalapenos, for garnish as desired

In a large saucepan, saute Chicken, Onion and Garlic until Chicken is no longer pink.  Add Beans, Broth, Green Chilies and Seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Remove from heat; stir in Sour Cream and Milk.  Serve immediately, top with garnishes as desired.  Serves 7.

Oh, I have such funny memories of the first time I made this:  Our neighbor knocked at the door at dinner time and came into the kitchen to find my husband and our eldest two children (who were toddlers at the time) sitting at the table with tears just streaming from their eyes!  I'm sure she wondered what was the matter.  (Nothing.  Nothing at all is wrong.  The Chili is just super spicy.)   

You might want to tone the spices down for children, or let them put extra Sour Cream and Cheese in their bowls.

Adapted from Taste of Home, Feb/March 2001