I had trouble finding the recipe this year so, for the sake of my own ease of reference here's the white chili recipe I trot out when the weather gets colder.
Or at least when it should get colder.
1 lb. boneless skinless chicken breast, cut into 1/2 in. cubes
1 medium onion, chopped
1.5 teasp. garlic powder
1 tbs. veg. oil
2 cans (15.5 oz) great northern beans, rinsed and drained
1 can (14.5 oz) chicken broth
8 oz chopped green chilis
1 t. salt
1 t. ground cumin
1 t. dried oregano
1/2 t. pepper
1/4 t. cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilis & seasonings. Bring to a boil. Reduce heat & simmer, uncovered, for 30 minutes. Remove from the heat, add sour cream and whipping cream. Serve immediately to about six or seven people.