White Chicken Chili

This is such a delicious chili.

One that was made for a cold winter night snuggled up by a fire.

But you can certainly eat it in the summer.

It is good any time.

Here is what you will need:

1 lb. boneless skinless chicken (or you can use 2-10oz. cans of chicken)
1 Tbsp. oil
1 med.onion
3 tsp.garlic powder
2 tsp. salt
2 tsp. ground cumin
2 tsp. oregano
2 cans chicken broth
1 can rotel
4 cans northern beans rinsed
1 container or 2 cups sour cream
1 cup whipping cream

In a large pot or skillet brown chicken in oil with onions and garlic powder.

I cut the onion in very large slices just to flavor and then remove at the very end.

It is how I get onion flavoring in my food without the kids knowing.

It is our little secret.

Add all other ingredients except sour cream and whipping cream.

That means the spices,the broth, the rotel, and the beans.

Bring to a boil and simmer uncovered for 30 minutes.

Remove from the heat and stir in sour cream and whipping cream.

This recipe makes quite a bit but freezes well too.

Or you can always 1/2 the recipe.

I serve this with a variety of crackers and Frito scoops.

Enjoy!