Nana Sandi's White Chicken Chili Recipe

1 Broiler/fryer chicken (cut up)
1 med. onion,chopped
1 1/2 tsp. garlic powder
2 T. olive oil
2 cans (15 1/2 oz. each) great northern beans,
rinsed and drained
2 cups chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper ( you may want to start with 1/8 tsp. first and see how spicy it tastes for your family)
1 cup (8 oz.) sour cream
1/2 cup whipping cream( heavy cream)


1. Simmer the chicken pieces in water that has been salted. I add a sprig of celery top and a chunk of onion, too. It usually takes about 1 1/2 hours to cook. Then drain, saving the broth for later. This will make enough shredded chicken meat for two batches( or you can use half for another dish)

2. Saute the onion till soft and then add the garlic powder.

3. Add beans, broth, chilies and seasonings . Bring to a boil Reduce heat; simmer, uncovered for 30 minutes.

4. Remove from the heat; stir in sour cream and cream. Serve immediately.

Yield: 6-7 servings * will freeze well*