Creamy White Chili

(The Taste of Home Cookbook p. 67)



1lb boneless skinless chicken breasts, cut into ½” cubes
1 medium onion, chopped
1 ½ tsp garlic powder
1 tbsp oil
2 cans (15.5 oz each) great northern beans, rinsed and drained
1 can (14.5 oz) chicken broth
2 cans (4 oz each) chopped green chilies
1tsp salt
1 tsp cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup sour cream
½ c. heavy whipping cream

1. In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil.

2. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately.

*I used grilled chicken that I had in the freezer. After thawing it out, I cubed it and tossed it into the pan with the onion. I served the chili with cornbread—this was big hit tonight.