White Chili

4 cans Northern Beans
3 lb. Potatoes, peeled & cut small
1½ c. chopped onions
1 tsp. minced garlic
(or dash of garlic salt)
1 lb. Skinless, boneless chicken breast, cut into bite-size pieces
1 10 oz. can of chicken broth
1 - 2 c. of water
1 c. half ‘n’ half
¾ c. grated cheddar cheese
2 tsp. chili powder
1 tsp. Tabasco Sauce
2 tsp. ground cumin
Salt and Pepper to taste

In a large pan combine the potatoes, onions, garlic, ½ can of broth, and 1 cup of water. Boil, then simmer until the potatoes are tender.

In a separate pot, boil the chicken breast for about 25 minutes. Then add the chicken pieces and the remaining broth with the potatoes.

Season with chili powder, cumin, garlic, and salt to taste. Add water as needed. Cook until the chicken is tender (about 20 minutes). Add the beans, half ‘n’ half, and cheese.

Garnish with sour cream, cheese, and onions.

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