Liesl Smith Allred submitted this delicious White Bean Chili to our Facebook Soup contest, and we couldn’t get enough of the green chili and sautéed chicken flavor. We topped it with avocado and tortilla chips, but you could also use jalapenos or your favorite cheese.

We paired this chili with French Country Sourdough, and it was the perfect addition.

Ingredients

• 1 lb boneless chicken breasts, cut into ½ inch cubes
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 Tbsp vegetable oil
• 2 cans (15-½ oz. each) Great Northern Beans, rinsed and drained 1 can (14-½ oz.) chicken broth
• 2 cans (4 oz. each) chopped green chilies
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 1 C (8 oz.) sour cream or Half and Half

Directions

1. In large saucepan, sauté chicken, onion and garlic in oil until chicken is no longer pink.
2. Add beans, broth, chilies and seasonings. Bring to a boil.
3. Reduce heat; simmer, uncovered for 30 minutes.
4. Remove from heat, stir in sour cream or half and half
5. Top with choice of avocado, tortilla chips, jalapenos, or cheese
6. Serves 7