White Chicken Chili

We always have our bigger meal at lunch time and then a sandwich at night. I'm not usually very hungry at night and soup sounds good to me in the winter. Bill is not much of a soup eater though. I've always wanted to make some White Chicken Chili so finally did last night. I really liked it for something different. Here's the recipe:

WHITE CHICKEN CHILI

1 lb. boneless skinless chicken breasts, cut into 1/2 inch cubes
1 med. onion, chopped
2 cloves garlic, minced
1 T. olive oil
2 - 15 1/2 oz. cans Great Northern beans, rinsed & drained
1 - 14 1/2 oz. can chicken broth
1 - 4 oz. can diced green chilies
1 tsp. salt
1 tsp. oregano
1/2 tsp. black pepper
3/4 c. light sour cream

1. In a large saucepan, saute chicken, onion & garlic in oil until chicken is no longer pink.

2. Add beans, chilies, seasonings and broth.

3. Bring to a boil.

4. Reduce heat and simmer (uncovered) for 30 min.

5. Remove from heat and stir in sour cream.

6. Serve immediately.

I liked that this made a small batch (about 5 servings). The original recipe also called for 1/4 tsp. cayenne pepper and a second can of green chilies so if you like more heat, you could add those. Next time I'll probably cook the chicken and shred it instead of doing the chunks.