This is one of my *favorite* meals.

It makes both a nice white chili that you can “fancy up” with any veggies (I like to mix in yellow tomatoes and yellow peppers) or dairy (sour cream, cheese) you want to add, and I’ll also use it for “instant” taco salad, pouring a cup over a bowl of greens and corn chips.

I swear the kids will learn to eat it someday, just on continual exposure.

I make this “huge” in my 8-quart pot. Starting out you might be more comfortable cutting this in half.

• 2 lbs chopped chicken (~1-inch chunks)
• 1 large diced onion
• 1½ t garlic powder (or diced garlic cloves to taste: 2-3 cloves)

Saute chicken, onion and garlic till chicken is cooked and onion is soft (if using chicken thighs the existing fat is enough, otherwise you’ll need to add a tablespoon of butter or olive oil to saute in).

Add the remaining ingredients:

• 1 quart chicken broth (the amount is negotiable.  I use 1-qt home canned, which is probably closer to 3½ cups)
• 4 cans white beans (I use 2 Qt-jar home canned– again, weight will vary, but I’m satisfied with the volume) rinsed and drained
• 2 7oz cans diced green chilies
• 2 teaspoons salt
• 2 teaspoons oregano
• 1 teaspoon pepper
• ½ teaspoon cumin
• ½ teaspoon cayenne (optional, and I reduce or leave out for the kids)

Simmer uncovered for 30 minutes.

Remove from heat. Mix in 1-2 cups sour cream (or plain yogurt) if desired.

Simple-simple and sooo good.