Pistachio and White Bean Chili

4 tbsp (1/2 stick) butter

1 tbsp minced garlic

3/4 cup diced onions

1 1/2 cups chopped green chiles (fresh or canned)

1 pound boneless, skinless chicken breasts, finely chopped

4 cups chicken stock

1/2 tbsp ground cumin

1 tbsp dried oregano

1-2 tsp ground black pepper

1/2 tsp ground white pepper

Pinch of red pepper flakes

2 tsp sugar

1/2 bunch cilantro leaves, chopped

1 15-ounce can white/navy beans, drained

6 ounces shelled pistachios

Sour Cream

Cilantro sprigs for garnish

1. Melt butter in a large soup pot over medium-high heat. Add garlic, onions and chiles and saute for 5 minutes.

2. Add chicken, chicken stock, cumin, oregano, black pepper, white pepper, red pepper flakes, sugar and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 30 mins.

3. Stir in beans and pistachios. Cook for 20 more minutes.

4. Top each serving with a scoop of sour cream and a cilantro sprig.

Makes 6 servings. Serve with cornbread, if desired.