Creamy White Chili

1 lb boneless, skinless chicken breasts cut into 1/2 inch pieces

1 medium onion, chopped
1 ½ tsp garlic powder
1 TBSP vegetable oil
2 cans (15 oz) Great Northern beans, drained & rinsed
1 can (15 oz) white beans, drained
2 cans (4 oz) chopped green chilies
1 can (14 oz) chicken broth
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup sour cream
½ cup whipping cream
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.
Add beans, chilies, broth and seasonings.
Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Remove from heat, stir in sour cream and cream.
Serve immediately.
**chicken can be substituted with lean turkey polka kielbasa sausage
**you can use any combo of white beans (white beans, white kidney beans, or great northern beans)
submitted by Heather Harper