Recippa the Week for 10-22-10 White Chicken Chili

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White Chicken Chili

1 pound boneless, skinless chicken, cut into ½ inch cubes

1 large onion, chopped

1 ½ t. garlic powder

1 t. olive oil

2 cans (15.5 oz. each) great northern beans, drained & rinsed

28 oz. chicken stock

8 oz. chopped green chilies

1 t. salt

1 t. ground cumin

2 t. dried oregano

1 t. pepper

¼ t. cayenne pepper (more if you like it hot!)

1 cup sour cream

½ c. whipping cream

In a Dutch oven, sauté chicken, onion & garlic powder in oil until chicken is no longer pink. 

Add beans, ½ of stock, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.

Remove from heat.  Add more stock if you like your chili less thick.  Stir in sour cream & whipping cream.  Serve immediately. 

 Bon Appetit’

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