White Chicken Chili, the Recipe

Evelyn and I ate the last of last week's white chicken chili for dinner, and that reminded me that several readers want the recipe. So, now, as a first for my online diary, here it is. Notice that it originally appeared in Taste of Home. And also see our few little changes, noted at the end.

Recipe

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon vegetable 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
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic power 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.
Serve immediately.

Yield: 7 servings

Note: Here's how we alter the recipe. We usually use only one of the cans of the chopped chilies. But you might like it full spicy.
Evelyn lately has cooked the chicken breasts whole ahead of time and then shredded the meat before adding it to the broth, etc. The shredded chicken is nice.