White Chili

I don't really remember when I first had white chili, but I seem to recall having a fantastic bowl of it in a restaurant at some point when I was a teenager and thinking that I needed to learn how to make it.  No recipe that I tried could replicate the depth of spice and flavor that I wanted, so I ended up embellishing a number of recipes and concluding with this one recipe.  I can never decide if the taste or the smell is more fantastic, since the smell seems to seep into every room of the house and even outside.  The taste, however, is really something extraordinary.

Serves 6

1 tablespoon olive oil
3 cloves garlic, minced
1/4 onion, minced
3 boneless skinless chicken breasts, cut into bite-sized pieces
1 small can chopped green chilies, drained
1 can navy beans, rinsed and drained
4 cups chicken broth
1/2 teaspoon garlic salt
1/4 teaspoon salt
Ground black pepper
1/2 teaspoon cumin
1/2 teaspoon curry powder
1/4 cup flour
1 cup milk
1/4 cup sour cream
Shredded Jack cheese and tortilla chips, for serving

1. In dutch oven or stock pot, saute garlic in olive oil until fragrant.  Add onion and saute until translucent.  Add chicken and saute until chicken is evenly browned, about 5 minutes.  Stir in chilies and beans, then broth. Measure spices into mixture and stir well.  Bring mixture to a simmer, cover, and let simmer for 15-20 minutes or until chicken is tender.
2. In small bowl or measuring cup, whisk flour and milk together.  Stir milk mixture into simmering soup and stir well.  Return mixture to a simmer to thicken.
3. Remove chili from heat and stir in sour cream.  Serve with desired stir-ins.