Hudson’S White Chicken Chili

• 1 pound Boneless Skinless Chicken Breast
• 1 whole Medium Onion, Chopped
• 1-1/2 teaspoon Garlic Powder
• 1 Tablespoon Oil
• 2 cans Great Northern Beans, Rinsed And Drained (15.5 Oz Each)
• 2 cans Chicken Broth (14.5 Oz Each)
• 2 cans Chopped Green Chiles (4 Oz Each)
• 1 teaspoon Salt
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano
• 1/2 teaspoons Pepper
• 1/4 teaspoons Cayenne Pepper
• 1 cup Sour Cream
• 1/2 cups Whipping Cream (not Cool Whip!)

1. Cut the chicken into 1/2-inch cubes.
2. In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink.
3. Add beans, broth, chilies and seasonings. Bring to a boil; reduce heat and simmer, uncovered for 30 minutes.
4. Remove from heat. Stir in sour cream and whipping cream.

chicken, onion, garlic, oil, beans, chicken broth, green chiles, salt, ground cumin, oregano, pepper, ubc, sour cream, whipping cream

Taken from tastykitchen.com/recipes/soups/hudsone28099s-white-chicken-chili/ (may not work)