Gluten Free Reduced Fat White Chili

1 lb. small cubed chicken breasts (boneless skinless)
1 medium onion chopped
1-1/2 tsp. garlic powder
1 TBS canola/vegetable oil
2 (15.5oz) cans of white, red, or black beans rinsed and drained
14.5 floz of chicken broth
2 (4oz) cans of chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. ground oregano
1/2 tsp pepper
1 cup fat free sour cream
1/2 cup of skim milk
Optional: crumbled bacon or ham

Yield: 5-6 generous servings

Directions: Prepare onion and chilies, browning the chicken with the onions and chilies.  Prepare chicken broth adding oil and then add chicken, onion, and chilies.  Add spices, salt, and beans (and bacon).  When mixture is heated, add milk and sour cream just before serving.

Tips: This is the lighter fat version.  If you prefer a different milk or sour cream, use them.  You may also use heavy whipping cream instead of milk for a thicker, creamier chili.  Also, our family loves using more beans than the recipe calls for.  We have used red beans, great northern beans, navy beans, and black beans.  Mix or select your favorite beans!  You do not have to use canned beans.  Since we use more beans than it calls for anyway, we usually cook and soak our own.

Pepper becomes stronger as it is boiled.  Those in my family that prefer less kick add pepper at the very end with the milk and sour cream.  Add the pepper at the appropriate time for your family.  I also like to double the cumin... just season to taste. :)