It has been rainy, damp and many degrees cooler than normal for the past several days. The cure: a big pot of Creamy White Chili (a recipe from the Feb./March issue of Taste of Home and a favorite of my husband). Don't let it's creamy looks fool you-it has a kick. We had this with creamy cole slaw to cool things off, rolls and ice cream (Moose Tracks) for dessert.

Creamy White Chili
Yield: 7 servings

1 pound boneless skinless chicken breasts, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 Tbsp. vegetable oil
2 cans (15 1/2oz. each) great northern beans, rinsed and drained
1 can (14 1/2oz.) chicken broth
2 cans (4oz. each) chipped green chillies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup (8 oz.) 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, chillies and seasonings. Bring to a boil, reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately.