Chili, Creamy White Serves 8

In large saucepan, over moderately low heat, sauté onion and garlic until softened. Add spices and cook, stirring, 5 min. Turn heat up to moderately high and add chicken. Brown lightly. Add stock, whisking. Bring to a boil and simmer till chicken is cooked through, about 5 min. Add beans, chilies (if using), salt and pepper. Stir in sour cream and heavy cream (OR yogurt) just until heated through.

Beans, Great Northern 2 lb canned, or cannellini
Butter 2T or veg. Oil
Cayenne Pepper 1tsp
Chicken 2 lb, boneless, cubed
Chili Peppers 8 oz, canned, chopped, or 1T powder
Cumin 2 tsp
Garlic 2lg cloves, minced or 2 tsp powder
Heavy Cream 0.5c
Onion 1lg, chopped
Oregano 1tsp
Sour Cream 8oz or use 8 oz yogurt for sour & heavy cream
Stock 3c chicken