White Chili

My Mom makes the BEST White Chili. It's a classic every winter (or whenever else we feel like making it!). I made it a couple weeks ago and got lots of responses on facebook about how everyone wanted the recipe and thought it sounded so good. Now, I substituted a few ingredients to make it healthier, and it turned out just as good. I'll provide the "healthier," low-carb substitutions in parentheses in case you want to change it up. It's a little thinner than usual, but still good. So, here's the LONG awaited recipe! Sorry for the delay!

White Chili

INGREDIENTS:
1 LB. BONELESS SKINLESS CHICKEN BREASTS, CUT INTO 1/2 INCH CUBES
1 MEDIUM ONION, CHOPPED
1 1/2 TSP. GARLIC POWDER
3 TBL. BUTTER (I used margarine)
2 CANS (15 1/2 OZ. EACH) GREAT NORTHERN BEANS, RINSED & DRAINED
1 CAN (14 1/2 OZ.) CHICKEN BROTH
2 CANS (4 OZ. EACH) CHOPPED GREEN CHILIES (DO NOT DRAIN)
1 TSP. SALT
1 TSP. GROUND CUMIN
1 TSP. DRIED OREGANO
1/2 TSP. PEPPER
1/4 TSP. CAYENNE PEPPER
1 CUP (8 OZ.) SOUR CREAM (or reduced fat)
1/2 CUP WHIPPING CREAM (or fat-free half & half)
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METHOD:
IN A LARGE SAUCE PAN, SAUTE CHICKEN, ONION, & GARLIC POWDER IN BUTTER JUST UNTIL CHICKEN IS NO LONGER PINK. ADD BEANS, BROTH, CHILIES & ALL SEASONINGS. BRING TO A BOIL. REDUCE HEAT; SIMMER, UNCOVERED, FOR 30 MINUTES. REMOVE FROM HEAT; STIR IN SOUR CREAM & WHIPPING CREAM. (WARM UP MORE IF NOT HOT ENOUGH.) SERVE IMMEDIATELY.

Happy Eating!!! :0)