Creamy White Chili

This is another recipe I found on My Kitchen Cafe. It definitely has a little kick, but if you tone down the chiles and cayenne to make it mild, even the kids will eat it. Dustin thought it tasted a little like chicken enchiladas. YUM!

Creamy White Chili

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped

1 1/2 teaspoons garlic powder (I used 2 cloves fresh minced garlic)

1 tablespoon oil

2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper (I would decrease or even omit this for kids)

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.