Creamy White Chili

I have to get this out there while it is still cold enough to enjoy a really good bowl of Chili. But forget the heartburn inducing red stuff, this is creamy and delicious!

Creamy White Chili

1 lb. skinless boneless chicken breasts, cut into 1/2 inch cubes
1 medium onion
1 1/2 teaspoons garlic powder
1 Tablespoon Vegetable oil
2 cans (15 1/2 oz. each) white chili beans, rinsed and drained
1 can (14 1/2 oz.) Chicken Broth
2 cans (4 oz. each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 Cup (8 oz.) sour cream
1/2 C. Heavy Whipping Cream

1. In a large saucepan, saute chicken, onion & garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies & seasonings. Bring to a boil.

2. Reduce heat; simmer, uncovered for 30 minutes. Remove from the heat; stir in sour cream and heavy whipping cream.

Makes 7 servings