White Chicken Chili

Susanne App Delisle

1 pound boneless, skinless chicken breast cut into bite size pieces
1 medium yellow onion, diced
2 Tbsp. oil
1 1/2 tsp garlic powder
2 (15 oz.) Great Northern beans, drained and rinsed
14 oz. chicken broth
4 oz. can diced green chilis
1 tsp. cumin
1/4 tsp. cayenne
salt and pepper to taste
1 C sour cream
1/2 C whipping cream


  1. In a large saucepan, sauté chicken, onion, garlic powder in oil until chicken is no longer pink
  2. Add beans, broth, chilies and spices.
  3. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes.
  4. Remove from heat and sir in whipping cream and sour cream.
  5. Serve immediately.
  6. Garnish with Colby Jack cheese, diced green onions and/or a spoonful of sour cream.

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