Creamy White Chicken Chili

INGREDIENTS:

• 1 tablespoon oil
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 medium onion, chopped (about 1/2 cup)
• 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth   
• 2 cans (4 ounces each) chopped green chiles 
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream 
• Fresh cilantro, for garnish (optional)
• Shredded cheese, tortilla chips, other toppings (optional)

DIRECTIONS:

1. STOVETOP DIRECTIONS: In a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it’s ok if the chicken isn’t cooked all the way; it will cook more in the next step).
2. Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne.
3. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
4. Remove from the heat; stir in the sour cream and cream.
5. Garnish with fresh cilantro, if desired. Serve immediately with other toppings of choice, if desired.

LABELS (23):  CREAMY WHITE CHICKEN CHILI:  Combine bag mixture, one can chicken broth, and two cans of great northern beans (rinsed and drained) in pot.  Heat and serve.  Top with shredded cheese and fresh cilantro and serve with tortilla chips (not included).

LABELS (46):  CREAMY WHITE CHICKEN CHILI:  Great Northern Beans

LABELS (23):  CREAMY WHITE CHICKEN CHILI: Chicken Broth