Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

Recipe courtesy Simply Cookin' Chef Mitzi Stinson

Ingredients

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

Directions

1. Heat oil on medium in a Dutch oven.
2. Cook onion and chicken, stirring occasionally to prevent sticking.
3. Add the garlic, chilies, cumin, pepper and cayenne.
4. Turn heat to high and add broth and beans.
5. Cover and bring to a boil.
6. Combine cornstarch and water in a small container.
7. Shake well to remove lumps.
8. When chili boils, add cornstarch mixture slowly, stirring constantly.
9. Add 1/2 cup cream to thicken.
10. Boil & stir until chili reaches desired thickness.
11. Garnish with Jack cheese and sour cream.