What's for Dinner?

This evening I tried making white bean chicken chili.  Although it wasn't Ruby Tuesday's or Stone Creek Grill in Indy, it was pretty darn good.  My step-mom, dad, and sister were my test subjects.  Here is my ingredients list:

• 2 packs chicken tenderloin strips
• 2 cans great northern beans
• 1 can light kidney beans
• 1 package turkey sausage (looked like a polish sausage)
• 1 can of Rotel chiles and tomatoes with cilantro and lime
• 3 cans Swanson low sodium chicken broth
• ground cumin
• sour cream
• shredded monterrey and colby jack cheese
• 1 small can of green chiles
• 1 can whole kernel corn
• cornstarch
• 1 large onion
• minced garlic

I seasoned and cooked the chicken first.  Then I chopped the onion and put that in the pot with some butter to soften them up.  Next, I loaded in all the canned goods and added the chicken and sausage.  Then I got busy adding cumin until it got the right flavor.  Bring to a boil, mix in a bit of cornstarch and cold water mixture to thicken it up and voila!  I let it simmer for about an hour just to get the onions to the right texture.  Oh, I did secretly add a spoonful of mustard and two scoops of sour cream.  When it was time to serve I topped with the shredded cheese and sour cream and served with crackers.  It was so simple and tasted great. Will definitely be trying this recipe again!