My version below is adapted from this one on Gooseberry Patch I found while searching Pinterest.
Ingredients
Salt
Pepper
3 TBS. Olive Oil
1 lb. Boneless, Skinless Chicken Breasts (Cut Into 1/2" Pieces)
1 Large Yellow Onion (Diced Small)
3 c. Chicken Broth (Made from 3 c. Hot Water & 3 Chicken Bouillon Cubes)
3 15-1/2 oz. Cans White Kidney Beans (Drained & Rinsed)
1 4 oz. Can Diced Green Chiles
1 tsp. Ground Cumin
1/2 tsp. Garlic Powder
3/4 tsp. Dried Oregano
1/8 tsp. White Pepper
6 oz. Sour Cream
1 1/2 c. Monterey Jack Cheese (Shredded)
1 TBS. Cornstarch
Directions
Season chicken with salt and pepper. Add 2 TBS. Olive Oil to a large skillet over medium heat, cook chicken stirring occasionally for about 5 minutes. In a large pot over medium-low heat, saute the onions in the remaining oil until tender- about 15 minutes. Stir in remaining ingredients (including the cooked chicken) except the sour cream and cheese. Stirring occasionally, simmer for 30 minutes. Add sour cream and cheese. Stir until cheese is melted. Mix cornstarch with 1 tsp. cold water. Add to chili. Cook on low 10 minutes, stirring frequently. Optional to serve with additional shredded cheese and sour cream.
