White Chili

I found this on my friend Lauren's blog and decided to give it a try. I only used 1 can of green chilies and a dash or two of cayenne and it was still spicy enough. Uhhh...Lauren I just copied and pasted your recipe and stole your picture. Don't be mad at me!


CREAMY WHITE CHILI
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes*
1 medium onion, chopped
1 1/2 teaspoons garlic powder (I used 2 cloves fresh minced garlic)
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
1 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper

1 cup sour cream
1/2 cup whipping cream (sometimes I just use milk and it works fine)

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 can easily be made a vegetarian meal by substituting a can of chickpeas for the chicken and use vegetable broth instead of chicken broth.  In fact I think I like it even better that way.