White Chili - Alora Smith

Ingredients:

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 tablespoon canola oil
• 1 can (15-1/2 ounces) white hominy, drained
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon garlic salt
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1/4 teaspoon white pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/3 cup half-and-half cream
• 2 tablespoons minced fresh cilantro, divided

Directions:

In a large saucepan, saute the chicken and onion in oil until chicken is no longer pink. Add the hominy, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in the sour cream, half-and-half and 1 tablespoon cilantro. Sprinkle with remaining cilantro. Yield: 6 servings.