Creamy White Chili

I made this on Sunday and everyone LOVED it. It's definitely going to be made again in our house. But probably in the winter. Summer is not a great time for chili.

The only thing I would change is maybe using a different white bean. I put it in the crockpot while we were at church (instead of simmering it for 30 minutes on the stove), and the beans were a bit soft. Not bad at all, just a little too soft for my personal taste. Maybe a white kidney bean next time.

Creamy White Chili

(picture and recipe from My Kitchen Cafe)

Serves 6

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

1 medium onion, chopped

1 1/2 teaspoons garlic powder

1 tablespoon oil

2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup whipping cream

In a large saucepan, saute 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 the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.