I got this recipe from a good friend, and my family loves it. As soon as the weather begins to get colder, they start asking for it. The recipe and preparation are so easy, this makes a perfect weeknight meal. Lately, I haven't been able to find the garlic chicken broth. If you find that is the case, simply add about a 1/2 teaspoon of minced garlic to the broth as you cook the chicken. Serve White Chili with extra sour cream and cheese along with chips or flour tortillas.

2 boneless, skinless chicken breasts, cubed
1/2 cup diced onion
1 can white corn
1 can garlic chicken broth
1 small can green chiles
1 can great northern beans
1/2 teaspoon cumin
1/8 teaspoon basil
1/8 teaspoon oregano
1 small carton sour cream
Salt & pepper
Monterrey Jack Cheese

In a large saucepan, cook the chicken breasts, onion and broth until tender. Add the next 5 ingredients (through oregano). Simmer 10-15 minutes until chicken is no longer pink. Lower the heat and add sour cream, salt, pepper and cheese. Stir well to combine. Heat until cheese is melted. Serves 4-6.

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