This is another of my favorite meals, white chicken chili. I posted the recipe back in the early days of my blog two and half years ago, but I think it deserves another post.
Thanks to my sister-in-law, Annelisa, for giving me the recipe a few years ago when we did a sister-in-law recipe swap. I've made it many, many times.
White Chicken Chili
(this is half of the original recipe, but it feeds my family for a meal plus some leftover for lunch)
2 cans white beans (great northern beans)
1 1/2 c. chicken broth
1 chicken bouillon cube
1/2 T. garlic powder
1 med. onion, chopped
1 can white corn, drained
1 (4 oz.) can green chilies
1/2 T. oregano
1 T. cumin
1/4 tsp. cayenne pepper
2 c. chicken breast, cooked and diced
1/2 c.+ sour cream (use as much as you like)
Monterey Jack cheese, shredded (as much as you like)
Saute onion until transparent. Add spices and other ingredients. Cook for 30+ minutes on stovetop or in crockpot on high for 3 hours. Stir in sour cream and cheese. Serve with tortilla chips or cornbread muffins.