White Chili

White Chili

from my cousin-in-law, Jo

1 Pound Boneless, Skinless Chicken Breast, Cut into 1/2 Inch Cubes, or 1 Large Can Chicken

1 Large Onion, Diced

1 1/2 Teaspoons Garlic Powder, or 1 Clove Garlic, Minced

1 Tablespoon Olive Oil

Salt and Pepper, to Taste

2 Cans Great Northern Beans or Cannellini Beans, Rinsed and Drained

2 Cans Reduced Sodium Chicken Broth

1 (4 oz.) Can Chopped Green Chilies

1 Teaspoon Ground Cumin

1/4 Teaspoon Cayenne Pepper

1 Cup Reduced Fat Sour Cream

Splash of Milk

In a large saucepan, saute chicken, onion and garlic with salt and pepper in oil until onions are translucent and chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil, then reduce to a simmer and cook uncovered for 30 minutes. Remove from heat. Stir in sour cream and milk. Serve immediately.

This was perfect for a cold winter day. Hubby and I both loved it! Honestly, it didn't even need a side dish. Now, let's get real... obviously I went for the canned chicken. I don't think the canned hindered the dish at all. If you're feeling ambitious, you can even cook fresh chicken ahead of time. As for the chicken broth, you should always buy low sodium chicken broth so that you can better control the sodium in the dish. At least that's what I've learned after watching Food Network for the last 18 months. Also, in the origional recipe, Jo calls for 2 tablespoons of fat-free half-and-half, but I substituted milk since I was fresh out of cream. Fun fact: the garnish is a mini Baby Bell cheese sliced and fanned out. Thanks for the great recipe, Jo!