Creamy White Chili

In the words, of my friend Natalie: "I'm obsessed", is the perfect way to describe this soup. I really loved it. I used a rotisserie chicken which I think made it even better. This recipe needs to be kept around. However, it does have a kick so the kids might want something else for dinner.

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

In a large saucepan, sauté 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.