White Chicken Chili

• 1 lb. boneless, skinless chicken breast halves cut into 1/2 -in. dice (apporx 2 cups)
• 1 yellow onion, chopped
• 1 1/2 t. garlic powder
• 1 T. vegetable oil
• 2 15 1/2 oz. cans great northern beans, drained & rinsed
• 1 14 1/2 oz. can low-fat chicken broth
• 2 4-oz. cans mild green chiles, chopped
• 1 t. salt
• 1 Tbsp. cumin
• 1 1/2 t. oregano
• 1/2 t. white pepper
• 1/4. t. cayenne pepper
• 1 C. light sour cream
• 1/2 C. whipping cream or milk for a low fat option

1. 1. Heat oil over high heat in the bottom of a large skillet or stock pot. Add diced chicken, onion and garlic powder and saute until chicken is cooked through, about 5 minutes.
2. 2. Reduce heat to medium. Add beans, broth, chilies, salt, cumin, oregano and peppers. Stir to blend. Bring mixture to a boil, stirring occasionally, then reduce heat and simmer uncovered for 30 minutes.
3. 3. Remove chili from heat and stir in sour cream and milk/whipping cream. Ladle into bowls and garnish with 2 cherry tomoto halves and a sprig of parsley, if desired.

chicken, yellow onion, garlic, vegetable oil, cans great northern beans, lowfat chicken broth, green chiles, salt, cumin, oregano, white pepper, cayenne pepper, light sour cream, whipping cream

Taken from www.epicurious.com/recipes/member/views/white-chicken-chili-50117141 (may not work)