White Chicken Chili

1 tsp black pepper

1 tsp oregano

1 tsp cumin

1 tsp seasoning salt

1 tsp cayenne pepper

1 onion, chopped

2 garlic coves, minced

2 tsp EVOO

1 1/2 lbs chicken, cubed

2 (15 oz.) cans great northern beans, drained

14.5 oz. low sodium chicken broth

2 (4 oz.) cans diced green chilies

1 C. sour cream

1/2 C. heavy whipping cream (or 1% milk is fine too)

*Heat EVOO in a large stock pot. Add onions, garlic and chicken; cook until chicken is no longer pink.

*Add beans, chilies, and broth. Stir, cover and simmer for 30 minutes.

*Add the seasoning mixture and simmer for an additional 10-15 minutes.

*Remove from heat and immediately stir in sour cream and heavy whip/milk.

*Serve and enjoy!

-Note: I usually cook the chicken ahead of time (baked in a dish at 425 degrees for an hour, then chop it up), and this is quite spicy, so if you want it milder, reduce the cayenne and chilies.