White Chicken Chili with Lagrima
1 tablespoon vegetable oil
1 1/2 lbs chicken breast or thighs, cubed
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 (15 ounce) cans white beans
1 cup half and half
8 oz sour cream
2 oz Lagrima white port
Directions
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the chicken until tender, add onion and cook until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth and white beans. Simmer 15 minutes, stirring occasionally. Add half and half and sour cream and heat well.
Remove the mixture from heat. Slowly stir in the Lagrima. Serve warm.
To add a bit more spice, add chopped jalepeno chilis to taste
