Creamy White Chili

recipe obtained from the late Anne Creager, a sweet lady and wonderful role model 

·         1 lb. boneless skinless chicken breast, cubed

·         1 medium onion, chopped

·         1 ½ tsp garlic powder**

·         1 Tbsp vegetable oil

·         2 cans great northern beans (white)*

·         1 can chicken broth***

·         2 cans green chilies, chopped

·         1-2 green bell peppers (opt.)     

·         1 tsp salt             

·         1 tsp ground cumin**

·         1 tsp dried oregano**

·         ½ tsp black pepper

·         ¼ tsp cayenne pepper

·         1 cup sour cream

In a large saucepan, sauté chicken, onion, bell peppers, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to boil.  Reduce heat; simmer uncovered for 30 min.  Remove from heat; stir in sour cream and cream together.  Serve immediately.  Yields 7 servings.

*I like to soak and cook 2 C dried beans to help with cost.

**I double the amount of garlic, cumin, oregano

***I sometimes will just use a GF chicken bouillon cube with 2 C water

I always end up adding way more salt. We like to serve this over brown rice. The original recipe didn’t call for the green bell peppers. When I first made this chili, I thought bell peppers and chilies were the same thing. They're not. We liked them so much them, though, that we kept them in our recipe.