Creamy White Chicken Chili

from Sarah O'Gwin
This is a family favorite, we make it all of the time.

Serves: 7
Laura Gentry and Taste of Home [February/March 2001 - page 26]

3 chicken breasts [boneless/skinless] cut into 1/2-inch cubes
1 medium onions, chopped
1-1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 15-ounce cans great northern beans, rinsed and drained [see Note]
1 14 1/2-ounce can chicken broth [see Note]
2 4-ounce cans chopped green chilies
1 tablespoon jalapenos [optional]
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream [optional]
Tortilla chips [optional]
2 cups monterey jack cheese, shredded [optional]
Salsa [optional]
Guacamole [optional]

1: In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, jalapenos and seasonings. Bring to a boil. Reduce heat; simmer, uncovered. for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Good as a stew with cornbread.

2: Or you can line bowls with the tortilla chips. Fill with chili and top with the cheese, salsa, sour cream and guacamole.

NOTE: Instead of canned northern beans, you can use 1 pound dry beans. Wash and cover beans in water. Soak 24 hours. Drain and combine beans with 5-1/4 cups chicken broth, Add the garlic, onion, pepper, oregano, cumin. Simmer uncovered at least 5 hours or until beans are tender [or overnite on low in a crock-pot. Add the chicken, chiles, 1-3/4 cup more chicken broth, salt and the jalapenos. Cover and simmer for 1 hour. [If using the crock-pot eliminate the 1-3/4 cup chicken broth and simmer on low at least 3 hours.] Better if it sits in the frig at least 24 hours.