White Chicken Chili

This is for sure a family pleaser!! We've been enjoying this recipe at our house for a few years now and every time I make it it gets gobbled up really quick! My young children love it and they don't mind the little bit of heat in it one bit. If your family doesn't like too much heat, just use one can of the green chilies instead of two. To make this recipe food storage friendly, you could replace the fresh chicken with 2 large cans of chicken breast meat, like the kind you might find at Costco, if you do this just be sure to take out the chicken broth and leave the juices with the chicken. And you could also use a can of evaporated milk instead of the sour cream. I hope your family loves this recipe as much as we do!

White Chicken Chili

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes {or 2 large cans chicken chunks}
1 medium onion, chopped {or you can use the equivalent in dried onions}
1 garlic clove, minced {or use the equivalent in dried garlic}
1 tablespoon oil
2 cans (15 1/2 ounces each) pinto beans, with juices
1 can white hominy, drained
1 can (14 1/2 ounces) chicken broth {leave out if using canned chicken & just use the juice from the canned chicken instead}
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon cilantro dried or fresh
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 1/2 cups sour cream {or a can of evaporated milk for food storage version}

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, hominy, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream. Garnish with fresh cilantro, if desired. Serve immediately. This is really good with tortilla chips or cornbread. Serves 4-6.