White Chili

• 1 lb. Chicken Breast (cubed)
• 2-15.5oz cans Great Northern Beans
• 1 medium Onion, chopped
• 1 1/2 tsp. Garlic Powder
• 1 Tbs. Vegetable Oil
• 1-14.5oz can Chicken Broth
• 8oz. canned chopped Green Chiles
• 1 tsp. Salt
• 1 tsp. Cumin
• 1 tsp. Oregano
• 1/2 tsp. Pepper
• 1/4 tsp. Cayenne Pepper (optional)
• 1 cup Sour Cream
• 1/2 cup Heavy Cream

Saute chicken, onion and garlic powder in oil. Add the beans, broth, chiles and seasoning and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Add sour cream and heavy cream and heat until hot. (Do not allow to boil!) Serve.

Note to Self: I have also cooked this in the crockpot because I am often short on time. I just throw everything, except for the sour & heavy cream, in with some frozen chicken breasts and depending on how much time I have, high for a few hours or low for about 5 or 6. Then I shred the chicken and add the sour cream and heavy cream before serving. I also like to throw a little shredded cheese on top before serving.