1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 Tb vegetable 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
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup (8 oz) sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder 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 an cream. Serve immediately. Yield: 7 servings.
If I am in a hurry I may use a rotisserie chicken instead. Also, I like to use my frozen roasted green chilies.
This is one of my favorite recipes. My friend an elementary school art teach got this recipe from one of her students parents. It was back to school time and some nice moms made food for the teachers at the elementary school, because they were working late. I needed a chili recipe, because I was going to a chili cook off on Saturday. I thought white chili would be a nice change from red or green. Anyhow, I made the chili for the contest and ended up winning. I was in such a hurry and I didn't even try it before the contest. Since then I have brought the chili to other events and people always want the recipe.
