White Chili

1 lb. boneless, skinless chicken breasts, cut into ½-inch cubes

1 medium onion, chopped

1 ½ t. garlic powder

1 T. oil

2 cans (15 ½ oz. each) Great Northern Beans, rinsed and drained

1 can (14 ½ oz.) chicken broth

1 can (4 oz.) chopped green chilies

1 t. salt

1 t. ground cumin

1 t. dried oregano

½ t. pepper

¼ t. cayenne pepper

1 C. sour cream

½ C. whipping cream

In a large saucepan, sauté 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.

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