White Chicken Chili

The weather here in Beaver Utah has been beautiful and hot, almost summer like. Tonight, however, there is a chill in the air and it smells like Autumn, this recipe came to mind. It came from my good friend Edla Keele. It is perfect for a cool night.  This recipe makes a lot. You might want to cut it in half.  If you do have leftovers just stick it in the freezer and have it again in a couple of weeks.

4 cups cooked diced chicken                                         1/4 tsp cayenne pepper
3 cups cooked chicken broth                                           1 TBS oregano
1 chicken bouillon cube                                                     2 TBS Cumin
2 cans diced green chiles                                                  1 scant TBS garlic powder
2 med onions, chopped
4 cans great northern beans, drained
1 quart sour cream                                                              Garnish with celantro 
1 small bag of frozen corn or 2 cans of corn                     and shredded cheese
 

Put broth in pot, add bouillon. Heat. Saute onions until transparent, add to broth. Add all seasoning. Add chicken, green chiles, beans and corn.  Simmer for 20 minutes. Add sour cream. Mix thouroghly. Garnish with cheese and celantro.  Enjoy