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Seems like as soon as it gets cold any group/potluck meal includes chile or a chile cookoff. There are so many varieties of chile and most of them seem to concentrate on the heat factor instead of the flavor...so...I usually take something I like, and eat what I bring and make it mild enough that the kids even like it. This years version is a White Chicken Chile recipe from a friend at work. It dissappears fast at pot luck suppers, and if I blog the recipe I won't have to call Kathleen for the recipe again!


White Chicken Chile

1 pound chicken breast cut in 1/2 inch cubes
1 1/2 tsp garlic powder
1 Tbs veg oil

2 cans great northern beans
1 can chicken broth
2 4 oz cans green chiles
1 tsp salt
1 tsp cumin (I leave this out because I don't like cumin)
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne

1 c sour cream
1/2 cup heavy cream

Saute pork,onion and garlic powder in dutch oven. Add next 8 ingredients and bring to a boil, then lower heat and simmer uncovered for 30 minutes, watch and stir occasionally so mixture thickens but does not burn.(I put a lid on for part of the cooking time). Add sour cream and cream and heat through but do not boil. It is good alone or seved with tortilla chips or a warm tortilla. I serve it with a bowl of rice when I want it to feed more people.