Stacy’s Notes – I usually use whatever I have on hand when I make this. Sometimes a white onion, sometimes a yellow onion, and almost always jarred minced garlic (the original recipe called for garlic powder, but I always have the jarred in my refrigerator). I always cube my chicken breasts, but I think the original recipe had you adding them whole and taking out and dicing later (seemed like extra work to me!) . I leave out the green chilies (personal preference) and usually use great northern beans instead of cannellini beans. I rarely have heavy cream on hand, so I usually use either fat free half and half or regular milk.  It’s thinner with the milk or fat free products, and I always want to thicken it up with a cornstarch slurry, but Tim is always perfectly happy with it more like a soup than a chili, so I rarely add the slurry. If you use heavy cream or full fat half and half, it will be thicker like a white chili should be. Either way, the taste is spot on and it’s delicious!

Enjoy!