Recipe: White Chili (using chicken and sour cream)

WHITE CHILI

1 lb. boneless, skinless chicken (raw), cut in 1/2 inch cubes
1/2 cup chopped onions
2 cloves garlic, minced
1 Tbsp. olive oil (perhaps more)
2 cans (16 oz. each) great northern beans, drained and rinsed
1 (14 oz.) can low-salt chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. ground cayenne pepper
pinch ground cloves
1 cup sour cream
OPTIONAL GARNISHES:
Shredded Monterey jack cheese, salsa, sour cream, chopped fresh cilantro

Heat 1 tablespoon oil in heavy pot over medium high heat. Add chicken, onion and garlic; saute until chicken is no longer pink.

Add beans, broth, chilies, cumin, oregano, salt, pepper, cayenne pepper and cloves. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes.

Stir in 1 cup sour cream. Serve with choice of garnishes, if desired.

TO MAKE AHEAD:
If you make this ahead, leave out the sour cream until after reheating and just before serving.

Makes 6 servings
Source: 'Cook and Tell' newsletter, October 2006