2 15-oz. cans Bush's Great Northern White Beans
1 1/2-lbs Perdue Boneless, Skinless Chicken Breasts
1 Tbsp. Olive Oil
1 Medium Onion, chopped
2 Garlic Cloves, minced
1 4.5-oz. can Old El Paso Chopped Green Chilies
1 tsp. Ground Cumin
1 tsp. Dried Oregano, crumbled
Pinch Cayenne Pepper
2 14-oz. cans College Inn Chicken Broth
1 8-oz. pkg. Kraft finely shredded Cheddar Cheese
Daisy Sour Cream
Place chicken in large heavy saucepan. Add cold water to cover
and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin and cut chicken into cubes.
Heat oil in same pot over medium-high heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano and cayenne and sauté 2 minutes. Add undrained beans and stock and bring to boil. Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls and garnish with sour cream (or stir sour cream into chili to thicken.) Serve with tortilla chips.
