This is a recipe from Becky Johnson. It won the Elders Quorum Chili Cook-off.
1 lb. boneless, skinless chicken breast cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder (1-2 cloves of garlic)
1 Tbsp oil
1 (4 oz) can chopped green chilis
1 (14 1/2 oz) can chicken broth
1 cans great northern beans, rinsed and drained
1-2 tsp ground cumin (1 is plenty)
1 tsp. dried oregano
1/2 tsp pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute the chicken, onion and garlic in oil until the chicken is no longer pink. Add chilis, broth, beans and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve immediately. Serves about 6.
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