This is a delicious soup that I know you will enjoy! The flavors compliment each other so well and it has just the right amount of kick to it!
I have to tell this funny story.... I told my husband that I was making a new chili recipe called White Chicken Chili. He immediately turned his nose up at the thought of me changing from our traditional chili! So in addition to my new recipe, I also made him a pot of regular chili.
Well, after tasting the soup, I knew Scot would love it so I told him that he just HAD to try it. I gave him a bite and LOVED it. He fixed himself a bowl (or two) and never even ate a bowl of his beloved chili!
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
3 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, 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 minutes.
Remove from the heat; stir in sour cream and cream.
Garnish with fresh cilantro. Serve immediately.