Follow along as Simply Cookin' Chef Mitzi Stinson shows you how to make 30-minute White Bean & Chicken Chili.

This cozy meal is easy to prepare and will keep your family warm when winter lows strike. Pair the chili with fresh bread for your local bakery to serve a hearty meal that tastes like it cooked all day long.

A pleasant mixture of spices enhances the flavor of this creamy soup. Top each bowl with Jack cheese sour cream and salsa to add even more flavor.

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4 servings

Recipe courtesy Simply Cookin' Chef Mitzi Stinson

3 boneless, skinless chicken breast halves (about 1 lb.), cut into bite-sized pieces

1 tsp. olive oil

1 large onion, chopped

1T minced garlic

1 can (15 oz.) Great Northern white beans, rinsed & drained

1 can (19 oz.) cannellini beans, rinsed & drained

1 can (4.5 oz.) chopped green chilies, drained

1 1/2 tsp. ground cumin

1 tsp. pepper

1 tsp. oregano

1/8 tsp. cayenne pepper

1 can (14.5 oz) chicken broth

2T cornstarch

2T water

1/2 cup heavy cream

Toppings: Jack cheese, sour cream, salsa

Heat oil on medium in a Dutch oven.

Cook onion and chicken, stirring occasionally to prevent sticking.

Add the garlic, chilies, cumin, pepper and cayenne.

Turn heat to high and add broth and beans.

Cover and bring to a boil.

Combine cornstarch and water in a small container.

Shake well to remove lumps.

When chili boils, add cornstarch mixture slowly, stirring constantly.

Add 1/2 cup cream to thicken.

Boil & stir until chili reaches desired thickness.

Garnish with Jack cheese and sour cream.