Recipe(tried): Creamy White Chili

CREAMY WHITE CHILI

1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2 cans (15-1/2 oz. each) great northern beans, rinsed and drained
1 can (14-1/2 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
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 chilies and seasonings. Bring to a boil, reduce heat; simmer, uncovered, for 30 min. Remove from the heat; stir in sour cream and cream. Serve immediately.
Yield: 7 servings

Note: our taste buds require that I reduce the green chilies to 1 can, reduce the salt to 1/2 tsp. and the cayenne pepper to a scant 1/4 tsp.