White chicken chili

 My mother keeps losing this recipe. I cannot count the number of times I've forwarded it back to her- one of our coworkers 20 years ago brought it to the office chili cook off, and it's been living in my email ever since. I cannot count the number of people I have sent it on to. I have, of course, made some modifications over the years. 

White chicken chili:

2 lb chicken breast - 1/2" cubes

1 medium onion - chopped

3 tbsp garlic

1 tbsp oil

4 - 15.5 oz cans Great Northern Beans - drained and rinsed

4 c chicken broth

2 - 4 oz cans chopped green chilis

2 tsp salt

2 tsp cumin

2 tsp oregano

1 tsp pepper

2 cup sour cream/ plain yogurt

1 cup half and half

In large pan sauté chicken, onion, garlic powder in vegetable oil until done. (just enough oil to coat bottom of pan)

Add beans, broth, chilis & seasonings.

Bring to boil - reduce heat and simmer uncovered for 30 minutes.

Remove from heat and stir in dairy

(These days, I add everything up to the dairy in the instant pot, cook for 4-6 min, turn the warmer off, and let it release. And then wait until it's cool enough I won't curdle the milk)

Makes 7 servings.