Creamy White Chicken Chili

Kelli R.

1lb (3-4) boneless, skinless chicken breasts cut into ½ inch cubes
1 med. Onion chopped
1 ½ tsp. garlic powder
1 Tbsp. canola oil
2 cans great northern beans, rinsed and drained
1 can (14 ½ oz.) chicken broth
½ bag of frozen corn
1 can 7 oz. green chilies
1 tsp. each of salt, cumin and dried oregano
½ tsp. pepper
¼ -1/2 tsp. Tabasco sauce
1 cup sour cream
½ cup whipping cream
4 Tbsp. butter-for the rue
4 Tbsp. flour – for the rue

In a large saucepan sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, corn and seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 30 minutes.
Remove from heat. Stir in sour cream and cream. In a little fry pan melt butter and add flour to make the rue. Turn the heat back on under the soup. Add the rue to the soup and bring to a gentle boil. Remove from heat.