White Chicken Chili

White Chicken Chili

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes.
1 medium onion, chopped.
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced.
1 tablespoon oil.
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained.
1 can (14 1/2 ounces) chicken broth.
1 can (4 ounces) chopped green chilies.
1 teaspoon salt.
1 teaspoon ground cumin.
1 teaspoon dried oregano.
1/2 teaspoon pepper.
1/4 teaspoon cayenne pepper.
1/2 cup sour cream.
1 cup whipping cream


In a large saucepan, saute chicken, onion and garlic in oil until chicken is no longer pink. (I just use already cooked chicken and skip that step). Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve warm.

Carrie-- I like to add black beans with white beans and LOTS of chicken and serve with grated cheese.  We love this!