White Chicken Chili

• 1 pound Chicken Breast, Cubed
• 1 whole Medium Onion, Diced
• 1-1/2 teaspoon Garlic Powder
• 1 Tablespoon Vegetable Oil
• 2 cans 14.5 Ounces Chicken Broth
• 31 ounces, weight Great Northern Beans, Rinsed And Drained
• 8 ounces, weight Chopped Chiles (canned)
• 1 Tablespoon Salt
• 1 Tablespoon Cumin
• 1 Tablespoon Oregano
• 1/2 Tablespoons Black Pepper
• 1/4 Tablespoons Cayenne Pepper
• 1 cup Sour Cream
• 1/2 cups Heavy Whipping Cream
• 1/2 cups Shredded Monterey Jack Cheese

1. Cook onion and garlic in oil. Add chicken, cooking and stirring constantly. Add broth, starting with one can then adding the second if necessary. Add in the beans, chiles and seasonings.
2. Bring to a boil. Reduce heat; simmer uncovered for 45 minutes. Remove from heat. Stir in sour cream, cream and cheese.

chicken, onion, garlic, vegetable oil, chicken broth, weight great northern beans, chiles, salt, cumin, oregano, black pepper, ubc, sour cream, cream, shredded monterey jack cheese

Taken from tastykitchen.com/recipes/soups/white-chicken-chili-3/ (may not work)