White Chili

3.75 lbs Chicken Breast (boneless, skinless)
2 Onions (yellow, med.)
6 tsp garlic powder
1 Tbsp Extra Virgin Olive Oil (sautee onions)
32 oz Chicken Broth Less Sodium (Kitchen Basics Brand)
32 oz Chicken Broth Nos Salt Added (Kitchen Basics)
8 cans Great Northern Beans - 14.5 oz ea can (Kroger Organic, rinsed & drained)
14 oz Diced Green Chilies (Ortega Fire Roasted)
4 tsp Salt
4 tsp Ground Cumin
4 tsp Dried Oregano
2 tsp Black Pepper
1 tsp Cayenne Pepper
16 oz Sour Cream FF
16 oz Greek Yogurt FF
*16 oz Cottage Cheese FF
*6 Tbsp Dry Milk FF
*= Blend cottage cheese & dry milk for 5 min. or until smooth. I use it as a heavy cream substitute)

I use blended cottage cheese and dry milk for a heavy cream substitute.

Warm soup base before adding dairy ingredients. The dairy will blend better.

We like to grill our chicken and then dice it into bite size pieces.

We sautee onions with the olive oil.

We add chicken, onions, garlic powder, broth, green chilies, salt, cumin, oregano, black pepper, and cayenne pepper. We warm this up until it's almost to a boil.

Then we add sour cream, yogurt, cottage cheese blend, and beans (the dairy melts better when the soup base is warmed up first).

Stir until soup becomes desired consistancy. Then serve