Creamy White Chicken Chili

Creamy White Chicken Chili

1 lb chicken breast, cut into small cubes
1 medium onion, chopped
2 cloves garlic, minced
1 T olive oil
2 cans great northern beans
1 can chicken broth
2 cans green chilies, chopped
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
½ c. whipping cream
1 c. sour cream

Sauté cut up chicken, onion and garlic in oil until chicken is no longer pink. In a large pot add cooked chicken, beans, broth , chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.

Mexican 3 bean Chicken Chili

1 med. Zucchini, chopped
15 oz can pinto beans, drained & rinsed
15 oz can black beans, drained & rinsed
15 oz can kidney beans, drained & rinsed
15 oz can corn, drained
16 oz thick & chucky mild salsa
3 cups cooked shredded or chopped chicken
1 ½-2 T. chili powder
2 14 oz cans chicken broth (4 cups)
8 oz can tomato sauce
1 garlic, pressed
½-1 t. ground cumin

Combine all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Top with chips, cheese and sour cream.