Creamy White Chili

I got the best white chicken chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. Maybe it's the cream cheese! 

Creamy White Chili

Ingredients
  1. 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  2. 1 medium onion, chopped
  3. 1-1/2 teaspoons garlic powder
  4. 1 tablespoon canola oil
  5. 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  6. 1 can (14-1/2 ounces) chicken broth
  7. 2 cans (4 ounces each) chopped green chiles
  8. 1 teaspoon salt
  9. 1 teaspoon ground cumin
  10. 1 teaspoon dried oregano
  11. 1/2 teaspoon pepper
  12. 1/4 teaspoon cayenne pepper
  13. 1 cup sour cream
  14. 1/2 cup heavy whipping cream
  15. Tortilla chips, optional
  16. Shredded cheddar cheese, optional
  17. Sliced seeded jalapeno pepper, optional

Directions
  • In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.