White Chili

(adapted for food storage)

1 lb boneless, skinless chicken breasts, cut into ½-inch cubes (1 pt canned chicken breasts)

2 cans (15½ oz each) great northern beans, rinsed and drained (1 qt canned and don’t rinse)

1 can (14½ oz) chicken broth (or 2 cups water + 2 tsp chicken bouillon)
2 cans (4 oz each) chopped green chilies

1 medium onion, chopped (or 2 Tbsp dried chopped onion) (Becca uses 1 tsp onion powder)

1 Tbsp vegetable oil (for sauteing - omit for food storage)

1 tsp salt
1½ tsp garlic powder
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup (8 oz) sour cream (can omit – not a food storage item)
½ cup whipping cream (12 oz can evaporated milk)

In a large saucepan (a pan that holds at least 9 cups), sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and whipping cream. Serve immediately. Mom said to add sour cream into individual bowls right when you're serving...

(If preparing using food storage items and canned chicken: Mix all ingredients together except the canned milk and bring to a boil. Reduce heat and add the milk just before serving.)

Yield: 7 servings. (Great served with bread or cornbread.)


Hint:  Use 6 1/4 tsp of homemade White Chili spice mix