1 onion, chopped
1 clove garlic
Cook in 1 Tablespoon of oil until the chicken is no longer pink. Add:
2 (16 oz cans) cans Great Northern Beans, rinsed and drained
1 (15 oz) can chicken broth
1 (4 oz) can chopped green chilis, or 2 cans if you like spicier chili
1 teaspoon each salt, cumin, and oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
Bring to a boil, uncover and simmer for 30 minutes. Remove from heat and stir in 1 cup sour cream and 1/2 cup whip cream. Serve with torilla chips.
This next recipe is from my niece, Rachael. It isn't a "good for you" recipe, but it is really good!
Melt 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 5 Tablespoons unsweetened cocoa in the top of a double boiler. Add 1 large beaten egg, stirring and cooking until thickened. Remove from heat, stir in 1 1/4 cup graham cracker crumbs, 1/2 cup finely chopped almonds, and 1 cup coconut. Press firmly into the bottom of a 8 x 8 inch pan.
Middle layer: Cream 1/2 cup unsweetened butter, 2 Tablespoons + 2 teaspoons heavy cream, 2 Tablespoons Byrd's custard mix (or substitute 2 T vanilla pudding), and 2 cups confectioner's sugar. Beat until light in color. Spread over bottom layer in pan.
Top layer: Melt 4 oz semi sweet chocolate with 2 Tablespoons unsalted butter. Cool, spread over bars and chill.
These bars freeze well.