Cannellini Beany White Chili

I've never had a white chili before. This recipe is my mom's contribution to my ongoing healthy eating cause. I whipped this up on a snowy afternoon stuck in the house. It was a perfectly satisfying winter meal without being too heavy. It has a surprisingly strong chili flavor without any tomato or chili powder.

• Ready In: 30 mins
• Serves: 3

Ingredients

• 1  tablespoon olive oil
• 2  garlic cloves, minced
• 1  small onion, finely chopped
• 3⁄4 lb chicken breast, cut into small dice
• 2  teaspoons ground cumin
• 1⁄2 teaspoon oregano
• 1⁄8 teaspoon white pepper
• 1⁄8 teaspoon red pepper flakes
• 1⁄4 teaspoon salt
• 1⁄2 lb swiss chard, stems removed, chopped
• 0.5 (4 1/2ounce) can green chilies
• 1  tablespoon  pickled jalapeno pepper, finely chopped
• 1  cup chicken broth
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 3  tablespoons reduced-fat sour cream

Directions

1. Heat oil in a large skillet. Add garlic and onion and cook until softened, 2-3 minutes.
2. Add chicken, cumin, oregano, white pepper and red pepper flakes. Cook stirring until chicken is slightly browned, 3-4 minutes.
3. Add chard and wilt, 2-3 minutes.
4. Add chiles, jalapeno pepper and 1 cup broth. Simmer 15 minutes.
5. Add beans and simmer 5 minutes.
6. Season to taste with salt. Top with a tablespoon of sour cream.