Chili Blanco

1 lb boneless, skinless chicken breasts
1 tsp olive oil
1 cup onion, chopped
1 Tbs garlic, minced
1 small can diced green chiles (4.5 oz)
2 cups chicken broth
1, 19-oz can cannellini beans
1, 15-oz can great northern white beans
1 ½ tsp cumin
1 tsp white pepper
1/4 tsp cayenne pepper
2 Tbs cornstarch
2 Tbs water
1/2 cup Monterrey Jack cheese, shredded
1/4 cup sour cream

Heat oil in 4-1/2 qt Dutch oven or soup pot over medium high heat. Sauté onion and garlic until translucent, stirring occasionally.

Lower heat to medium. Cut the chicken breasts into bite-sized pieces and add to the pot with the onions and garlic. Stir occasionally until chicken is just cooked through.

Meanwhile, drain and rinse both cans of beans and drain the chiles.

Add the drained chiles, cumin, white pepper and cayenne pepper to the pot. Raise the heat to high and add the broth and drained beans. Cover and bring to a low boil.

Meanwhile, make a slurry of the cornstarch and 2 Tbs water. When chili boils, add cornstarch slurry, stirring constantly. Continue to boil until chili reaches the desired thickness.

Remove from heat and serve with shredded cheese and sour cream.