creamy white chicken chili

I love a good white chili. I made this one the other night, and while we really liked the flavors, the original recipe (another one from My Kitchen Cafe) was a bit too spicy for my family. The recipe below has reduced amounts of green chilis, cumin, oregano, pepper, and cayenne pepper. If you like more kick, just double up on those ingredients.



1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
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 can (4 ounces) chopped green chilies
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 cup 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 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips or cornbread muffins. Makes about 6 servings.