Ghost Chili

Quick enough for busy weeknights yet impressive enough for casual entertaining, this ghost chili pairs beautifully with crispy tortilla chips for scooping or alongside a slice of sweet blueberry cornbread. It's the kind of recipe that proves delicious doesn't have to be complicated or expensive – sometimes the best meals are the ones that bring simple ingredients together in perfect harmony.

Ingredients:

1 pound chicken breast, cubed

1 medium onion, chopped

1 1/2 teaspoon garlic powder

1 Tablespoon of olive oil

2 cans (15.5 oz.) great northern beans, rinsed and drained

2 cups chicken stock or broth

2 can (4 oz.) cans of green chili's

1 teaspoon salt

1 teaspoon cumin

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 cup sour cream 

1/2 cup heavy whipping cream

Directions:

Heat oil in a large Dutch oven. Sauté chicken onion and garlic powder until chicken is browned. 

Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

Remove from heat and stir in sour cream and heavy whipping cream. 

Reheat until warm or serving temperature.