White Chicken Chili
- Heat oil in a large stock pot, steam kettle, or tilt skillet over medium-high heat. Sauté the onions in the oil until softened, then add the chicken and garlic powder.
- Add the beans, chicken broth, green chilies, cumin, oregano, pepper, and cayenne pepper. Bring to a low boil. Reduce heat to a simmer and cook, partially covered, for 30 minutes. Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
- Just before service stir in the sour cream and milk. Serve 1 cup portions using an 8-ounce ladle or spoodle.
Critical Control Point: Hold for hot service at 135°F or higher.
*See Dry Bean Preparation