Creamy White Chili

• 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
• 12 teaspoon sea salt
• 1 medium onion, chopped
• 5 fresh garlic cloves, minced
• 1 tablespoon olive oil
• 2 (15 1/2 ounce) cans navy beans, with liquid
• 1 -2 chicken bouillon cube
• 1 14 cups water
• 4 ounces green chilies
• 12 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 12 teaspoon fresh coarse ground black pepper
• 14 teaspoon ground red pepper
• 1 cup sour cream
• 12 cup buttermilk or 12 cup whipping cream

1. In a large saucepan, saute the chicken with sea salt, onion and garlic in olive oil until chicken is no longer pink.
2. Add beans, bullion, water, green chilies and seasonings.
3. Bring to a boil.
4. Reduce heat; simmer uncovered for 30 minutes, stirring occasionally.
5. Remove from heat.
6. Stir in sour cream and buttermilk.
7. Serve immediately.

chicken breast, salt, onion, garlic, olive oil, navy beans, chicken, water, green chilies, salt, ground cumin, oregano, fresh coarse ground black pepper, ground red pepper, sour cream, buttermilk

Taken from www.food.com/recipe/creamy-white-chili-335458 (may not work)