White chicken chili is a dish to dazel your neighbors, and now you can make a slightly lighter soup when the weather doesn’t warrant an afternoon in the sun and a bowl of chili.

You will need the following items:

Chicken Broth

Cream

Chicken

Onion

Jalapeno

Garlic

Pinto or White Beans

Cumin

Oregano

Chili Powder

Basil

Cut the chicken into cubes and cook it until it is cooked all the way through. Chop up the jalapeno and onion, setting it aside. Mince the garlic. Set aside.

Dump the chicken, vegetables and pinto or white beans into a large pot. Add the cream and chicken broth, using a bit more chicken broth than the cream. Make sure your goodies are all submerged. Then, add your cumin, oregano, dried basil leaves and chili powder. Bring contents to a boil, then cover and reduce to low heat, allowing a simmer. Let it cook at least three to four hours, stirring occasionally.