White Chicken Chili

1. 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.
2. 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.
3. 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