Wednesday, October 7, 2009

White Chicken Chili

Serves 6
5pts per serving

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 medium onion
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 (15 1/2 ounce) cans great dry northern white beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1 or 2 (4 ounce) cans diced green chilies

In large saucepan, saute chicken, onion and garlic poweder in oil til chicken is no longer pink. Add beans, chilies and seasonings and chicken broth. Bring to a boil. Reduce heat and simmer (uncovered) for 30 minutes. Remove from heat, stir in sour cream. Serve immediately.

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