Creamy White Chili- Darren says this is the best soup he has ever had.

Creamy White Chili

1 pound boneless skinless chicken breast, cut into ½ inch cubes

1 medium onion, chopped

1 ½ teaspoons garlic powder

1 tbsp. vegetable oil

2 cans (15 ½ ounces each) great northern (or white) beans, rinsed and drained

1 can (14 ½ ounces) chicken broth (I make my own from the bouillon)

1 can (4 ounces) chopped green chilies

1 tsp. salt

1 tsp. ground cumin

1 tsp dried oregano

½ tsp. pepper

1 cup sour cream

½ cup whipping cream (or I have used the light cool whip before)

Directions: In a large saucepan, sauté 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 (sometimes I cheat and only simmer for 15). Remove from heat; stir in sour cream and cream. Serve immediately. Yield 7 serv.

Shannon hoover