Creamy White Chili

INGREDIENTS:

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil (I used olive 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 heavy whipping cream

DIRECTIONS:

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the 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. Yield: 7 servings

NUTRITION (Serving Size: 1 cup):

334 calories, 16 g fat (8 g saturated fat), 81 mg cholesterol, 1,045 mg sodium, 24 g carbohydrate, 7 g fiber, 22 g protein.

CRITIC COMMENTS: 
Me:  I received a similar recipe from a former co-worker several years ago.  I couldn't find where I put that, so I had to find another recipe and I had been craving this for a while now.  I have to say I loved it!  It was exactly what I had remembered it to taste like.  We will be having left overs!

Husband:  Thought it was really good.  Even though he wasn't a fan the first time I made it (from a different recipe)