Creamy White Chicken Chili courtesy of Jessica Olsen

I made this recipe for Sunday dinner. This recipe won the Shirley J Universal Cream Sauce recipe contest and it was so good I could not resist the delectable temptation for a second bowl! I wanted to share it with you!

Ingredients:
1/2 cup Shirley J Universal Cream Sauce
1 pound boneless, skinless chicken breasts(3-4), cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 TB garlic powder
1 TB oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 1/2 cup of made up Shirley J Chicken Bouillon (see Shirley J Chicken Bouillon label for recipe)
2 cans (4 ounces each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 teaspoon pepper
1/4 tsp cayenne pepper
1 cup sour cream
1 1/2 cup water

Directions:
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Make Shirley J Universal Cream Sauce in separate pan. Remove from the heat; stir in sour cream and Shirley J Universal Cream Saucemixture. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips, lettuce, and tomatoes.

Makes about 6 servings.
I did not do the chip,lettuce and tomato option, instead I put cilantro, a dollop of fat free sour cream and a slice of avocado! Heavenly!!

Thanks Jessica!

Bon Appetite!

Deb.Bee