creamy white chili.

Photo Credit: Gimme Some Oven

Creamy White Chili from Randi:

1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes

1 medium onion, chopped

1 1/2 tsp garlic powder

1 T oil

2 cans (15.5 oz each) Great Northern Beans, rinsed and drained

1 can (14.5 oz) chicken broth

2 cans (14.5 oz) chopped green chilies (if you like less kick, add just one can)

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 cup sour cream

1/2 cup whipping cream

In a large saucepan, sauce chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.