Creamy White Chili

I actually found this recipe on Kitchen Cafe so I'm sorry if you already have it. I love this stuff, it's a little spicier than I usually like, but it's so good that I don't mind. A guy who works with Brad came over for dinner when we were having it and forgot to tell me he was allergic to dairy (deathly allergic). After a couple of bites he asked me how you make chili white so I told him about the cream in it and he just stared at me. Luckily he only ate enough to keep him up sick all night and he didn't have to go to the hospital. He did say he thought the little he ate of it was delicious. Anyway, if you are allergic to dairy you probably shouldn't eat this because it has sour cream and whipping cream.

Creamy White Chili

1 lb boneless, skinless chicken breasts, cut into 1/2 in cubes
1 medium onion, chopped
1 1/2 tsp garlic powder
1 tbsp oil
2 cans (15 1/2 oz each) Great Northern Beans, rinsed and drained
1 can (14 1/2 oz) chicken broth
2 cans (4 oz each) chopped green chilies (I only use 1)
1 tsp salt
1 tsp ground cumin
1tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream (I use heavy 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 heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired (I always do). Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.