Recipe of the Week: Elizabeth's Chicken Chili

Everything I've learned about cooking, I learned from my Mom. My Mother is an incredible cook, and this is one of her recipes. It is the best Chicken Chili Matt and I have ever tasted.

3 15oz Cans Great Northern White Beans

(or 2 Cans White beans and 1 Can Black Beans)

1 Small Onion

2 Cups Chicken broth or bouillon

1/2 tsp Chopped garlic minced

2 Tbsp Butter

1 Cup Sour cream

2 Cups Cooked chicken

1 Can Diced green chilies

1/2 tsp Cumin

1/2 tsp Oregano

3/4 tsp Salt

Pinch of black pepper

Dash of Cayenne Red pepper

In a pot large enough to hold all the ingredients, saute onions and garlic in 2 Tbsp butter, then add all the ingredients except the sour cream. Simmer on just above medium heat for 10 minutes. Then add the sour cream and serve.