Catherine's Creamy White Chili

Catherine's Creamy White Chili

1 lb chicken breast, cut into chunks

1 medium onion, shopped

2 red potatoes, peeled and diced

1/2 c celery

1 tsp garlic powder

1 Tbsp canola oil

2 (15 oz) cans great northern beans, rinsed & drained

1 (14 oz) can chicken broth

2 (4 oz) cans diced green chilis

1 tsp salt

1/4 tsp ground cumin, rounded

1 tsp dried oregano

1/2 tsp pepper

1/8 tsp cayenne pepper (or a dash of hot sauce)

1 c sour cream

1/2 c whipping cream

In large sauce pan, saute chicken, potatoes, celery, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil, reduce heat, simmer uncovered for 30 min. Remove from heat; stir in sour cream & whipping cream. Serve immediately.