White Chicken Chili

1 lb boneless, skinless chicken breast, cut into 1/2 inch cubes

1 medium onion

1 1/2 teaspoon garlic powder

1 Tablespoon vegetable oil

2 cans Great Northern beans, drained and rinsed

1 can chicken broth

1 teaspoon salt

1 teaspoon oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup whipping cream

2 cans diced green chilies

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, chilies, seasoning and chicken broth.

Bring to a boil.

Reduce heat and simmer, uncovered, for 30 minutes.

Remove from heat, stir in sour cream and whipping cream.

Serve immediately. 

**Next time I think I am going to shred the chicken. If you don't like it too spicy, only use one can of green chilies. We sprinkled just a little cheddar cheese on top and it was really good. 

-Submitted by Becky Frame