White Bean Chili

To me, this is like a creamy chicken tortilla soup. IT IS SOOOO GOOD! I was craving something like it and it turned out EXACTLY how I wanted it to, which never happens. Please make this, it's so good.

I got the recipe from: http://www.melskitchencafe.com/2008/09/creamy-white-chili.html
go there for a picture and her full recipe.

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon 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 (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute 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. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Lauren's notes:
I have made this at least 3 times now (In the last couple weeks) and I like to make a double recipe and freeze half for a quick dinner. If you trust me: SHRED YOUR CHICKEN. I microwaved it, and shredded it. Then sauteed the onions, added the chicken and garlic powder until it was all mixed, and then continued with the recipe as she says. It makes the chicken ditributed into every bite.

One time I made it, I used 2 cans of green chiles and it wasn't too hot at all, it was perfect. Another time, I added one can and it was pretty hot. So I think it depends on the brand you get. If you are wise, add one can and taste it once its done. If its not too spicy, add the other.

Anyway, I said it once, and I'll say it again: this recipe is so good - please make it.