This trendy recipe from the Lighter Tastes of Aspen cookbook might horrify purists who insist on a "bowl of red," but it's a delicious alternative to beef chili that could complement the regular offering at your next chili party.

Ingredients:

4 cups green chilies, diced
6 cups cooked Northern beans
2 pounds boneless chicken breast, cooked and chopped
1 large yellow onion, diced
1/4 cup cumin
1/2 gallon chicken stock
1/2 cup cilantro, chopped
1 teaspoon salt
1 teaspoon pepper
1/2 cup cream

Directions: 

Combine all ingredients in a pot, bring to a boil and simmer for one hour, stirring often.  Serve topped with sour cream and cheddar cheese.

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