Creamy White Chicken Chili

Creamy White Chili Recipe

I got this wonderful recipe from one of the issues of taste-of-home magazines. It was that month's contest winner.

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
• 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.

 Cooking directions: Reheat on stove or microwave.  Also, I did add the cayenne, so it might be a bit spicy.  HOWEVER, you can add some extra milk and sourcream to it and it will be less spicy.  This will also make the soup go further as well.

Side dishes: Salad, breadsticks

I am making Gingersnap cookies!
Directions for the Gingersnaps:

Cook at 350 for 8 to 10 minutes.  The trick is to not overcook these. As soon as they start to have cracks in them, you can take them out.  Leave them on the pan to cool. They continue to cook out of the oven, but if you take them out earlier they stay very moist.