This is Dusty's recipe but we love it. Since she hasn't posted it I thought I would.
White chicken chili
1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes (I just cook 3 or 4 breast tenders and chop it smaller than that, not too much)
1 medium onion
1 1/2 teaspoons garlic powder (I use heaping 1/2 tsp only)
1 tablespoon vegetable oil
2 (15 1/2 ounce) cans great northern beans, rinsed and drained (I use one pinto and one great northern white)
1 (14 1/2 ounce) can chicken broth
1 teaspoon salt (1/2 tsp)
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream (just milk)
2 (4 ounce) cans diced green chiles ( I don't drain, make sure it is mild, I buy the blue cans)
Directions:
1. In large saucepan, sauté chicken, onion and garlic powder in oil til chicken is no longer pink.
2. Add beans, chilies, and seasonings and chicken broth.
3. Bring to a boil.
4. Reduce heat and summer (uncovered) for 30 minutes.
5. Remove from heat, stir in sour cream and whipping cream.
6. Serve immediately.
