White Chili-Our new favorite!

1 lb. boneless, skinless, chicken breasts
1 medium onion, chopped
1 1/2 tsp. garlic powder
2-15 1/2 oz. cans great northern beans, rinsed, drained.
14 1/2 oz. can chicken broth
2-4oz. cans chopped green chilis
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilis and seasonings. Bring to a boil. Reduce heat an simmer uncovered, for 30 minutes. Remove from the heat; stir in sour cream and whipping cream. Serve immediately. Serves 7.

How I make it... I always double it if more than 4 people are eating (it's so good!)
First I put the chicken breasts in the crock pot with about 1/2-1 cup of chicken broth and cook until no longer pink. Then cut up the chicken into bite size pieces, and rinse out the crock pot. Put everything in the crock pot except the whipping cream and sour cream on low for 4-5 hours. About an hour before serving put in the whipping cream and sour cream, stir well. When everything is warm, serve. Some people like to add cheese to it. Hot rolls are delish to go with it too!