White Chicken Chili

I got this recipe from one of my favorite food blogs, Mel's Kitchen Cafe.  She has fabulous recipes with practical ingredients.  Anyways, if you haven't heard, it's been snowing like crazy in our neck of the woods.  We haven't left the house for a few days.  We are itchin' to get out!  In the meantime, I made some soup to warm our buns and take the edge off.  Melanie calls it, "The Best White Chicken Chili."  I totally agree.

White Chicken Chili

*Serves 6
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
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


Put all ingredients into crockpot except sour cream and whipping cream.  Cook on low for 6-8 hours.  30 minutes before serving, add sour cream and whipping cream to soup.  Mix well.  Serve with cheese and tortilla chips.