ok.  maybe i’ve been living under a rock, but until we made this, i had never had white chili.

and oh.  wow.  have i ever been missing out.

it’s been cold lately.  really, really cold.  like our power bill was $40 more than it has ever been cold.  & we’re just not used to that in the south.  the heat pump can’t keep up.  i want to wear gloves in the house, but i settle for one of the 4 snuggies we recieved as wedding gifts (not. kidding.  thanks friends!).  & we have been eating lots of chilis & soups.

this one is one of the best yet, and we actually made it twice within the same week.  which is almost unheard of, since my google reader is bursting at it’s virtual seams with new things to try.  so definitely put this one at the top of your list!

adapted from annie’s eats
1 lb. boneless, skinless chicken breasts, cut into ½ -inch cubes
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp. oil
2 (15.5 oz) cans Great Northern beans, drained and rinsed
1 (14.5 oz) can chicken broth
2 (4 oz.) cans diced green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
½ tsp. pepper
¼ tsp. cayenne pepper
1 cup reduced fat sour cream
1/2 cup half & half
paprika for garnish

1.  in a dutch oven, over medium heat, saute chicken, onion & garlic, until chicken is no longer pink.  add beans, broth, chiles and seasonings.  bring everything to a boil.  reduce heat to a simmer; let simmer, uncovered, for 30 minutes.  remove from heat, stir in sour cream and half & half.  sprinkle with paprika & serve!

this rivals the vegetarian chili in our dinner lineups!