Creamy White Chili

This chili is super easy and soooo dang good!  
Creamy White Chili
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream


In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. (I boil my chicken with the onion and garlic powder until it is tender enough to shred.)  Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.
 
To make your own tortilla chips, lightly brush olive oil over both sides of fresh corn tortillas, cut into strips or triangles and bake at 400 degrees until crisp.
 
Enjoy,
Missy