Single digit temps....time for chili

This is the best white chicken chili I've ever had.  I use no fat plain yogurt instead of sour cream to make it more calorie friendly.  I've also adapted it to cook it in the crock pot.  The beans break down a bit this way, but that really thickens the chili.  Serve it with chopped cilantro and chopped green onions to add freshness.  It goes great with crusty bread.

Chili Blanco

1 lb dry white beans, rinsed
7 c low salt chicken broth
approx. 4 chicken breasts
1 T vegetable oil
2 c chopped onion
6-8 cloves garlic, minced
1 tsp cayenne pepper
2-3 tsp cumin
2 tsp dried oregano
1 c sour cream (or no-fat plain yogurt)
3 c shredded Monterey jack cheese

Combine beans, chicken and broth in crock pot.  Cook on low 8 hours.  Stir to break up chicken.  Meanwhile, heat oil in a skillet.  Add onions and cook until browned.  Add garlic stir be careful not to burn.  Add cumin and red pepper.  Stir to release the aromas.  Add this mixture to the beans and chicken.  Stir in yogurt and mix in.  Gradually add the cheese, stir to combine.