White Chicken Chili

Cook some rice: 2 parts water to 1 part rice, plus a bit of salt and butter. Simmer at the lowest possible heat, covered.

Chop up an onion and start it satueeing in a bit of olive oil in a large deep frying pan. If you're starting with frozen chicken breasts or tenders, microwave just long enough so you can cut them into bite sized pieces (2 minutes tops) and throw them into the pan with the onions after you've cut them up.

Chop up some garlic and add that, 2-3 large cloves.

Rinse and drain two cans of white beans, cannelini or great northern (or use frozen ones you've cooked up earlier and defrosted).

Add 2 cups chicken broth. Homemade is better; 1 15 oz can will do in a pinch. Add the beans. Add 1 Tbs of cumin, a few shakes of cayenne, and black pepper to taste. If you're not cooking for kids (or at least not MY kids) add a small can of chopped green chilies. Cover and simmer until the chicken is done.

Hopefully you remembered to start some rice at the beginning of this. It should be done about now!

Grate some Jack cheese and dish up some sour cream to serve at the table. Put the rice on a plate and top with the chicken chili. Pass around the sour cream and cheese!