Creamy White Chili

Kathy T. served this spicy and delicious white chili on a cold winter's night last week when we got together for Bridge. This large batch of hearty goodness would be great for Superbowl parties!

Creamy White Chili
adapted from Taste of Home magazine

2 pounds boneless, skinless chicken breast, cut into 1/2-inch cubes
1 large onion, chopped
4-5 cloves garlic, minced
2 tablespoons olive oil
4 16-oz cans cooked great northern white beans, rinsed and drained
1 quart (or 29-32 oz) chicken broth
8 oz. chopped green chilis (vary to taste, this amount makes medium hot.)
1 teaspoon salt
1 teaspoon dried organo
1 teaspoon pepper
1/4 - 1/2 teaspoon cayenne (vary to taste)
1 pint (16 oz) sour cream
1 cup (8 oz) whipping cream

• Saute chicken, onion, and garlic in olive oil.
• Add beans, chicken broth, chilis and seasonings.
• Bring to boil, reduce heat and simmer uncovered for 30 minutes. Remove from heat. Allow to cool slightly.
• Mix cream and sour cream in small bowl.
• Stir about a quarter-cup of hot soup into creams, then stir tempered creams into soup, and serve.
• NOTE: When reheating, do not boil, or you may curdle the cream.

Makes approximately twelve 12 oz servings of soup.