Creamy White Chili

1 lb. raw boneless chicken breast, cut into 1/2 inch cubes
1 medium yellow onion, chopped
1 clove garlic, minced (or 1 1/2 t garlic powder)
1 T oil
1 can (4 oz.) chopped green chilies
1 can (14 1/2 oz.) chicken broth
2 cans (15 1/2 oz.) Great Northern beans, rinsed and drained
1 t salt
1 t cumin
1 t oregano
1/2 t pepper
1 c sour cream
1/2 c heavy cream

Add all ingredients together, except sour cream and heavy cream, in a crock pot (I even add the chicken frozen and take it out and shred it after it's cooked through).  Cook on low for 6 hours.  Add in sour cream and heavy cream and stir.  Cook an additional 1-2 hours.  Serve with corn chips and cheese if desired.  Add flour or cornstarch to thicken as desired.

Variation: In large saucepan, saute chicken, onion, and garlic powder in oil until chicken is cooked through.  Add chilies, broth, beans and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered for 30 minutes.  Remove from heat, stir in sour cream and heavy cream.  Serve immediately.

Featured at: FHE chili cook-off (Laura Meier) as well as RS Soup Exchange (Brittani Ashby)