White Chili

We always watch the Superbowl. Although no one in my family has an affection for the NFL. College football? Don't go there. But we really don't watch pro games. Yet, every year around Crusty's birthday (and now Cole's) we watch the Superbowl. Partly for the commercials, partly because we will take any event as an excuse for food and fun. We are PARTY PEOPLE! This year my minuscule party will be eating something different along with the old stand-by regulars like the infamous salsa. I borrowed this from The Hyer Flyer, our monthly newsletter. Due to my body's aversion to peppers, when I cook this I omit the green chiles. It still tastes great!White Chili
1 lb. boneless, skinless chicken breast halves
cut into 1/2-inch dice (approx. 2 cups)
1 yellow onion, chopped
1.5 tsp garlic powder - (I use fresh garlic)
1 tbsp olive oil
2 or 3 15.5 oz cans of great northern beans,
drained and rinsed under cold water
1 14.5 oz can chicken broth
2 4 oz cans mild green chiles, chopped
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp white pepper (I just used cracked black pepper)
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream

1. Heat oil over high heat in the bottom of a
large skillet or stock pot. Add diced chicken,
onion and garlic powder and sauté until chicken
is cooked through, about 5 minutes.
2. Reduce heat to medium. Add beans, broth,
chiles, salt, cumin, oregano, and peppers. Stir
to blend. Bring mixture to a boil, stirring
occasionally, then reduce heat and simmer
uncovered for 30 minutes.
3. Remove chili from heat and stir in sour cream
and whipping cream.