Creamy White Chili

Hi Claudia,
I've been so excited to make something with the green chilis I got at the stand. My family loves this recipe already so I thought it would be a safe way to go. Maybe it was just my enthusiasm for using them but I thought using the fresh roasted medium-heat chilis made it even better than with the canned mild ones. If you try it let me know what you think:

Creamy White Chili

1 lb boneless, skinless chicken breasts, cut into half inch cubes
1 medium onion, chopped
3 cloves garlic, minced or pressed through a garlic press
1 Tbs vegetable oil
2 cans (15.5 oz ea.) great northern beans, rinsed & drained
1 can (14.5 oz) chicken broth
2 cans (4 oz ea) chopped green chilis (I used 8 oz fresh-roasted ones from the chili stand, medium heat)
1 tsp sale
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup (8 oz) sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic in oil until chicken is no longer pink and onions are beginning to brown. Add beans, broth, chilies, and seasonings. Bring to a boil, then reduce heat, simmer, uncovered, fro 30 minutes. Remove from the heat; stir in sour cream and whipping cream. Serve immediately. 7 servings.

We eat this with quesadillas - it helps cut the spiciness for the kids. I'm not sure of the origin - I got it from my mother-in-law who cut it out of a magazine, maybe Tast of Home, but i can't be sure - it's been years...

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