Creamy White Chili from Leslie Wilson

Our friend invited us up to their family cabin last weekend and made us this chili- it was so yummy- and this is coming from someone who doesn't really like beans, etc...

1 lbs boneless skinless chicken breasts, cut into 1/2 inch cubes or (lean ground turkey)
1/2 tsp sea salt
1 medium onion, chopped
5 cloves fresh garlic, minced
1 Tbsp. olive oil
2 cans (15-1/2 oz) navy beans (white beans), with liquid
1-2 chicken bullion cubes
1-1/4 cup water
4 oz. can green chilies
juice from 1 lime (fresh please- don't use the bottled!!)
1/2 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 cup fresh cilantro, chopped
1/2 tsp. coarsely ground black pepper
1/4 tsp. ground red pepper
1 cup sour cream
1/2 cup buttermilk or whipping cream

In a large saucepan, saute the chicken with sea salt, onion and garlic in olive oil until chicken is no longer pink. Add beans, bullion, water, green chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes, stirring occasionally. Remove from heat. Stir in sour cream and buttermilk. Serve immediately. Yield: 6-8 servings

Aunt Lois's Cherry Sauce for Ham

1 can pie cherries (tart if you can find them tart)
1 can crushed pineapple
Drain both cans well into a sauce pan
on the stove and add:
12 cloves (whole) and
1 cinnamon stick
Bring to a boil and simmer for 15 minutes.
Add the cherries and pineapple.
Add 1/2 c sugar (1 1/2 c sugar if used tart cherries)
Add a couple of tablespoon of cornstarch dissolved in a little water and cook until desired thickness (this takes some tweaking and depends on how thick you prefer it- if you over thicken it, add some water to thin it out)