Creamy White Chili

Erin and I first had this recipe at my "cousin-ish aunt" Nan's house. I immediately loved it and finally was able to get the recipe. We recently made it for a group of friends and they all seemed to really enjoy it. It's a winner! I recommend doubling this recipe so that you can enjoy the leftovers (or if you have a large family or group to feed).

• 1 lb. boneless, skinless chicken breast cut into 1/2 inch cubes
• 1 medium onion
• 1 1/2 tsp. garlic powder
• 1 T. vegetable oil
• 2 cans Great Northern beans (rinsed and drained)
• 1 can (14.5 oz.) chicken broth
• 2 cans (4 oz.) chopped green chilies
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. oregano
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream

In a large saucepan saute chicken, onion, garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately.