Creamy White Chili

adapted from Mel's Kitchen Cafe

Serves 4:

2 boneless, skinless chicken breasts cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup milk

In a large saucepan, saute chicken, onion and garlic in oil until chicken is cooked through. Add beans, broth, 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. Over at Mel's Kitchen Cafe they suggest adding 1 - 2 cans of green chilies to add kick and garnish with cilantro. I didn't have either of these ingredients and it was good without. We ate it with Sweet Corn Bread, would also be good with tortilla chips.