white chicken chili.

basically this recipe rocks. a great rainy day recipe, and lucky you, it's a rainy day!

ingredients:
2 tbsp olive or canola oil
1 lb boneless, skinless chicken breasts
1 packet of chicken taco seasoning
1 medium onion, chopped {1/2 cup}
2 cloves garlic, minced
1 {14 oz} can chicken broth
1 medium red bell pepper, chopped
1 tbsp chile powder
1 tsp ground cumin
1 tsp salt
1/2 tsp sugar
1/2 tsp ground red pepper {cayenne}
2 cans {15 oz each} white cannellini beans, drained
1 can {4.5 oz} chopped green chiles
1/4 cup chopped fresh cilantro
1 container {6 oz} greek fat free plain yogurt, can be replaced with sour cream

directions:
in a 4-quart saucepan or dutch oven, heat oil over medium heat. rub chicken with taco seasoning and cook with the onions and garlic 5-7 minutes, stirring occasionally, until chicken is no longer pink. remove the chicken from the pan and shred with a fork. add the shredded chicken back to the saucepan and stir in remaining ingredients, except cilantro and yogurt. heat to boiling. reduce heat; cover and simmer 10 minutes, stirring occasionally. remove from heat; stir in cilantro and yogurt or sour cream. serve with additional yogurt/sour cream and chopped cilantro, if desired.

note:
i didn't stir in the cilantro because my husband doesn't like it. i just served it on top of mine.