Creamy White Chili

• 1 lb. boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 1/2 tsp. garlic powder
• 1 Tbsp. vegetable oil
• 2 cans Great Northern beans, rinsed and drained
• 1 (14 1/2 oz.) can chicken broth
• 2 (4 oz.) cans chopped green chilies
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1 c. sour cream
• 1/2 c. whipping cream

1. In a large saucepan, saut chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately. Makes 7 servings.

boneless skinless chicken breasts, onion, garlic powder, vegetable oil, beans, chicken broth, green chilies, salt, ground cumin, oregano, pepper, cayenne pepper, sour cream, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6384 (may not work)