Creamy White Chili - YUM!

I tried a new recipe tonight from a blog I've recently discovered, My Kitchen Cafe. Never having tried any type of chili outside the traditional meat/tomato base I wasn't sure how it would go over. The stuff is incredible; I mean really good. Of course, it's low in both calories and fat - NOT - (real sour cream and whipping cream), but sometimes you just have to live a little. The only thing I'd change is to put in half the amount of dried oregano. This one is easy and a keeper:

Creamy White Chili
from Tori M.

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.

Thanks to both "Tori M" and to the person behind My Kitchen Cafe (couldn't find the name)