September 15, 2009

White Chicken Chili

1 tablespoon oil
3/4 pounds boneless organic chicken breasts, cubed
1 large onion
2 cloves of garlic
3/4 cup dry white wine
1/4 cup organic chicken broth
2 cans great northern beans, drained
1 teaspoon dried mustard powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
corn tortilla chips (optional)
1/2 cup shredded cheese (optional)
sour cream

Heat oil over med-high heat. Add chicken and cook until no longer pink. Remove chicken and set aside. Add onion and garlic to skillet and cook until tender. Place chicken, onion and garlic in crockpot. Add wine, chicken broth, beans, dried mustard, cumin, salt and pepper. Cook on low 5-6 hours (I have also cooked in a pot over the stove and let it simmer 1 1/2 hours, but either cooking methods turn out great). Place in serving bowls and top with cheese and sour cream (optional) and eat with tortilla chips (optional). Enjoy!
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