White Chicken Chili

1 pound boneless, skinless chicken breast

1 packet of Good Seasons Italian Salad Dressing mix

1 medium onion, chopped

1 1/2 tsp garlic powder 

1 TBL vegetable oil

2 15 1/2 oz cans of great northern beans, rinsed and drained

2 c water

1 bottle Shiner Bock (or your favorite) beer

1 tsp salt

1 tsp oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 c sour cream

1/2-1 c whipping cream

2 cans diced green chili (I use one hot and one mild)


Put chicken in a large pot, add beer, water, and Good Seasons.  Bring to a boil and cook until chicken is done, about 20 minutes.  Remove chicken from broth and let cool.

Into pot add all other ingredients except the onion, oil, and the two creams.  Cook the onion in the oil until the onion is tender (about 4 minutes), then add to the big pot.

Shred chicken and return to pot.  Just before serving add the sour cream and whipping cream.

Cook over low heat until heated through.