Recipe(tried): Creamy White Chili - Connie and Tammy Harrisburg, PA

I have never had the White Bean Chili at Ruby Tuesdays but if you are looking for a thick and white chili you might try my Creamy White Chili (which has been posted here many times before). People really seem to like it.

CREAMY WHITE CHILI
Yield: 7 servings

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 Tbsp. vegetable oil
2 cans (15 1/2 oz. each) great northern beans, rinsed and drained
1 (14 1/2 oz.) can chicken broth
2 cans (4 oz. 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 heavy (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 heavy cream. Serve immediately.

Note: our family does not like it this hot so I use only one can of the chilis and cut back on the cayenne pepper...you can always add it in.