White Chili
  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes (may substitute smoked turkey or smoked ham, if desired)
  • 11/2 tsp. garlic powder
  • 1 tsp. salt
  • 2 Tbsp. olive oil
  • two 14-oz. cans great northern or small white beans, undrained
  • 14 1/2-oz. can chicken broth
  • two 4-oz. cans chopped green chilies
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. cayenne pepper
  • 1 cup sour cream or cream cheese
  • 1/2 cup whipping cream or evaporated milk
  1. Sprinkle chicken pieces with garlic powder and salt. In a skillet over medium-high heat, sauté chicken in olive oil 4 to 5 minutes, stirring. Transfer meat to 4-quart slow cooker; add next seven ingredients, up to sour cream. Cover and cook on low for 11/2 hours.
  2. Turn off cooker and add sour cream and whipping cream. Stir well. Serve chili over cornbread.