Creamy White Chili

Yeild 7-8 Servings
Prep: 10 minutes Cook:30 minutes

1 lb.Boneless, Skinless Chicken Breast
1 Medium Onion, chopped
1 1/2 tsp. Garlic Salt
1 T. Vegetable Oil
4 15 1/2 oz. Cans White Beans, rinsed and drained
1 14 1/2 oz. Can Chicken Broth
1 4 oz. Can Chopped Green Chili's
1 tsp. Salt
1 tsp. Ground Cumin
1 tsp. Dried Oregano
1/2 tsp. Pepper
1/2 tsp. Cayenne Pepper
1 C. Sour Cream
1/2 C. Whipping Cream*

In Large Saucepan saute Chicken, Onion and Garlic Powder in oil until chicken is no longer pink. Add Beans, Broth, Chili's and Seasonings. Bring to Boil then reduce heat and simmer, uncovered, for 30 minutes.
Remove from heat and stir in Sour Cream and Whipping Cream.

My Note: To speed things us I like to use a couple Cans of Chicken instead of the Chicken Breast. This makes the Chicken Shredded instead of cubed, but it still takes GREAT!!
Also, I usually use 2 cloves Garlic instead of the Garlic Powder.

*If you don't have Whipping Cream on hand you can substitute Skim Evaporated Milk instead.