Creamy White Chili

This recipe is perfect for these crisp fall days. It is so good, in fact, that I won 1st place at my church's Chili Cook-Off with this recipe. Of course, any recipe that has cream and sour cream must be good - it's a law of nature.

Ingredients:

1 Tb. vegetable oil

1 lb. boneless, skinless chicken breast, cubed

1 onion, chopped

14 oz. can chicken broth

2 cans (15.8 oz.) Great Northern beans, rinsed & drained

1 can (7 oz) chopped green chiles, undrained

1 1/2 tsp. garlic powder

1 tsp. salt

1 tsp. ground cumin

1/2 tsp. dried oregano

8 oz. container sour cream

1 cup whipping cream

2 cups shredded Monterey Jack cheese (optional)

Heat oil over medium heat; add chicken and onion. Sauté 10 minutes or until chicken is done; set aside.

Add broth, beans, chiles, and seasonings. Bring to a boil over medium-high heat. Reduce heat and simmer 30 minutes.

Remove from heat. Add sour cream and whipping cream, stirring well. You can top it with shredded cheese, however, I did not. I figured with all the various creams, I didn't really need the cheese.

This is seriously amazing, go make some tonight!