White Chili
1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 tsp garlic powder
1 TB vegetable oil
2 15 oz cans Great Northern Beans, drained and rinsed
1 14 1/2 oz can chicken broth
2 cans (4oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1 cup sour cream (I use slightly less than this)
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasionings. Broing to a boil. Reduce heat, simmer, uncovered, for 30 minutes. Remove from heat, stir in sour cream and cream.
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