Creamy White Chili (Tina)

1 can chicken breasts or 2 chicken breasts (cut into 1-inch cubes)

1 medium onion chopped

1 1/2 tsp or 2 cloves of garlic

1 Tbls vegetable oil

2 cans (15 1/2 oz each) great northern beans, rinsed and drained

1 ½ cups water (if using canned chicken I use the broth from chicken and about ¾ c water)

2 tsp chicken boulion

2 cans (4oz each) chopped green chilies

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne

1 cup (8oz) sour cream

1/2 cup heavy whipping cream

In a large saucepan, sauté chicken (if using uncooked chicken), onion and garlic in oil until chicken is no longer pink and onions are soft.  Add beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat: simmer, uncovered, for 30 minutes.  This is where I add canned chicken.  Stir in sour cream and cream.  Remove from heat.  Serve immediately. Yield: 7 servings