From the kitchen of Sister E. Post
WHITE CHILI
4 cans great northern beans (not drained)
3 cups chicken broth
1 bouillon cube
4 cups cooked diced chicken
1 Tblsp. garlic powder
2 cans green chilies
1 Tblsp. oregano
1 Tblsp. cumin
1/2 tsp. cayenne pepper
2 med. onions chopped
3 cans white corn, drained
4 cups grated jack cheese
32 oz. tub sour cream
Saute onions in butter and oil. Add spices. Add remaining ingredients except the cheese and sour cream. Simmer for 20 minutes. Add cheese and sour cream; reserving some for garnish. Heat through, but do not boil once sour cream has been added.
This makes a lot! I always 1/2 it and still have lots left over. You can adjust the spices to give it more heat if you like it that way. It is good without the sour cream and cheese. Sometimes I just mix that in after it is in bowls then the leftovers warm up better. It looks like a lot of ingredients but it really isn't and they are usually things I have around anyway! Enjoy! Another thing you can do is make it in a pan and transfer it to a crock pot to let it simmer all day if you are busy. Hope this helps!
