White Chicken Chili

I wanted to post one our all time favorite recipes. It is a gray day out so it puts me in the mood to make this simple yummy soup. I make this recipe a lot, and I mean a lot. I can go through a case of white beans in less than six months. That's a lot of chili I know, but dang this is a good recipe. I got it from a friend and haven't stopped loving it since. I know it is more salad and grill season, but we have been getting so dang much rain lately I am fooled into thinking it is January! So before the summer decides to show up, try this yummy and easy recipe! Or save it for this fall when the days are cool and blustery and you want to put on a sweater.

First check out this idea from Grocery Cart Challenge for an inexpensive way to use dry beans in your recipes, and have them on hand when you need them. I never think ahead enough to soak beans overnight. This is a great idea that I am going to try. Also, check out the other recipies on Grocery Cart Challenge

White Chicken Chili
1 lb. chicken pieces (whatever kind you prefer), or 1 can canned chicken
1 med. onion, chopped or 1 T. dried onion
1 1/2 t. garlic powder
1 T. olive oil
2 15 oz. cans Great Northern Beans, rinsed and drained
1 can green chillies
1 can chicken broth
1 t. salt
1 t. cumin (very important)
1/2 t. pepper
1/4 t. cayenne pepper (use according to your families taste)
1 c. sour cream
1/2 c. whipping cream

Saute chicken, onion and garlic powder in oil until cooked. I use canned chicken to save time, and I still cook it with the oil, onion, and onion powder, to give it a bit of flavor.

Add beans, broth, chili's and seasonings. Bring to a boil. Reduce heat and simmer for 30 minutes.

Remove from heat and add sour cream and whipping cream.

Serve with crackers and a yummy bread. Once you taste this you will never eat red chili again. I might add here that this kind of chili doesn't have the side effects that red bean chili does. Sorry to go there, but I just wanted to add that little tidbit of information.