White Chicken Chili

Made this last night with some corn bread and salad. A friend made it for me and I immediately had to have the recipe (thanks Melissa!). It really hit the spot on such a cold night (tonight it should get down to 20 degrees. I need to do something with my roses, pronto!)

The chili is delicious just as the recipe reads, but last night I omitted the sour cream and used fat free milk instead of the cream. It was awesome and so much healthier. Either way, enjoy!

White Chicken Chili

1 Pound skinless chicken breasts cut into bite size pieces
1 medium onion chopped
1 1/2 tsp garlic powder
1T vegetable oil

3 cans 15 1/2 oz each of great northern beans, rinsed
1 33 oz. can chicken broth
2 cans (4 oz each) of chopped green chilies
1 tsp salt/pepper
1 tsp cumin
1 tsp oregano
1/2 tsp cayenne pepper

1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion, garlic in oil until chicken
is no longer pink. Add beans, broth, chilies, and seasoning. Bring
to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove
from heat. Add cream and sour cream.

This is also great in the crock pot. Just mix everything together after the chicken mixture is cooked.