Kimberly’s White Bean Chili:

2 Tbsp Olive Oil

1 med white onion, finely chopped

1 4-oz can of green chiles

1 can diced tomatoes with green chiles

2 tsp each of: garlic powder (can substitute fresh minced garlic for all or part), salt, ground cumin, oregano(I kind of grind this to make the flakes smaller), and ground coriander

½ tsp cayenne pepper (optional – add more for more heat)

3 cans (15 ½ oz cans) great northern beans drained and rinsed

2 cans (10 ½ oz) chicken broth

2 cans (the large ones) chicken, drained and broken up

8 oz package bacon, cooked and chopped into good sized pieces (I used turkey bacon, low fat)

1 cup sour cream

½ cup heavy whipping cream (you can use anything from milk to heavy cream, the heavy stuff tastes best)

In a large stockpot, heat oil over medium heat.  Add onion; sauté until brown (this is key, make sure they are brown). Add next ingredients, bolded – through seasonings; stir until well blended.  Stir in remaining ingredients (except sour cream and cream). Bring to a boil, reduce heat to low.  Simmer 15-20 min or until heated through.

Add sour cream and heavy whipping cream about 10 min. before serving and heat through. 

Enjoy