White Chicken Chili

This is a super easy, yummy soup!  I've had the recipe for several months, but for the life of me I could not find "mexi-corn" in any stores in the Salem area.  It was only after moving that I finally found it at the Albany WalMart, and it's not called "mexi-corn", but Southwestern corn, I'm guessing for reasons of political correctness.  I was a little worried about how my kids would react to the white Kidney beans - those are some big beans! -  but they ate them just fine, and Brian loved it.

Ingredients

• 1-2 chicken breasts, cubed and cooked
• 1 Tbsp minced onion
• 1 1/2 Tsp garlic powder
• 1 can chicken broth
• 2 4 oz cans of diced green chilies
• 1 cup water
• 2 cans white beans
• 1 1/2 Cups sour cream
• 1 can evaporated milk
• 1/2 Tsp cayenne pepper
• 1 can cream of chicken soup
• 2 cans mexi-corn
• 1 Tsp cumin
• 1 Tsp oregano

Directions

• Simmer all together for 20 minutes

Couple of things...  I would probably not put the water in next time.  It really needed to cook down to get to a chili consistency and I just don't think it needs it.  I also did not use the cayenne pepper (because I was out) but it was still tasty.    As with all our "Southwestern soups", we served this with tortilla chips.