Aubrey Norby’s White Chili

1 lb. boneless chicken breast – cut into ½ inch pieces

1 medium onion – chopped

1 ½ tsp. garlic powder

1 Tbsp. vegetable oil

2 -15 ½ oz. cans Great Northern Beans

1 -14 ½ oz. can chicken broth

2 -4 oz. cans chopped green chilies

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

½ tsp. pepper

¼ tsp. cayenne pepper

1 cup sour cream

½ cup whipping cream

In a large skillet sauté chicken, onions and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately.