White Chili
1 1/2 pounds split boneless chicken breasts
4–6 cups cooked white beans
1 tablespoon organic olive oil
1 tablespoon minced garlic
1 cup chopped onion
1/3 cup diced green chilies
2 teaspoons fresh chopped cilantro
2 teaspoons cumin
Cayenne pepper and salt to taste
1 1/2 cups sour cream
1 box (32 oz.) organic chicken broth
Boil chicken; cool and shred. Sauté garlic and onion in olive oil. When tender, add all other ingredients. Cover with chicken broth, add sour cream to thicken. Heat and serve.