Creamy White Chili

This is a really good recipe for a white chili. It was creamy and I really liked it with Monterey Jack cheese. Although we had a really good white Chili in Colorado and Matt says he likes that version better. So I'll have to get the recipe and try it again. I didn't add the cayenne pepper since Kaleb doesn't like anything spicy. My chicken was already precooked and cut up in the freezer and so I just added everything but the sour cream and whipping cream to the pot at once.

Creamy White Chili
from My Kitchen Cafe

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. 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.