Creamy White Chicken Chili

Adapted from a recipe online at Mel's Kitchen Cafe with my changes and toppings. Raves every time I make this one!

• Ready In: 1 hr
• Serves: 2-14
• Yields: 1 pot

Ingredients

• 3  lbs chicken breasts, boneless, skinless, cut into 1/2-inch cubes
• 3  medium onions, chopped
• 6  fresh garlic cloves, finely minced
• 1⁄4 teaspoon  garlic salt
• 3  tablespoons olive oil
• 2 (15 1/2ounce) cans great northern beans, rinsed and drained
• 2 (15 ounce) cans white hominy
• 1 (14 1/2ounce) can chicken broth
• 2 (4 ounce) cans green chilies, chopped
• 2  teaspoons ground cumin
• 2  teaspoons dried oregano
• 2  teaspoons  new mexico chile powder (if you can find it, otherwise omit)
• 1⁄4-1  teaspoon cayenne pepper (depending on how spicy you like it)
• 2  cups sour cream

• Toppings

•  shredded monterey jack cheese
•  sour cream
•  white corn tortilla chips

Directions

1. Saute onions with garlic salt in a large, heavy bottomed pan in the olive oil over medium-high heat for 10 minutes or until very soft. Add garlic and saute 2 minutes more, then add chicken and saute until chicken is no longer pink. Add broth, chiles, beans, hominy, cumin, oregano, chile powder if using and cayenne and stir to combine. Bring to a boil, then lower to simmer for 30 minutes. Turn heat down to low and add sour cream, blending well. Cook for 5 minutes more, then serve hot. Top with additional sour cream, shredded Monterey Jack cheese and crushed tortilla chips.