This recipe is from my friend Kristy and I do not know where she got it. It's perfect for those cold winter months, and while it's more of a comfort food sometimes we just get those cravings and make it up during the summer months as well. Serve with a toasted bun or eat it as a thick soup. It's up to you ... however you like your chili. I love this options to the other more commonly known red chili.Ingredients
1 lb. Chicken, cubed(raw)
1 medium onion, chopped
1 1/2 tsp garlic powder
2 TBSP. Butter or margarine .
2x15oz cans Great Northern Beans (Really just any good white bean will do if you can't find them)
1 14oz Can of Chicken broth
1 tsp salt
1 tsp oregano
1 tsp cumin
2x4oz cans chopped green chilies (as a substitute if you can't find them try just chopping up 2 medium sized ones of your own.. remove seeds and veins for no heat)
1 cup sour cream
1 cup grated pepper jack cheese
Brown Chicken, Onion, Garlic powder and Butter/margarine together in a large pot.
Add beans, chicken broth, salt,oregano, cumin, green chilies. Bring to a boil and simmer for 30 minutes.
To finish up add in sour cream and pepper jack cheese and let simmer 5 minutes until cheese is melted.
Cuddle up by the heater and enjoy.