Creamy White Chili

Melissa Gardner

Ingredients:
1 whole Rotisserie Chicken, shredded (just meat, no skin)
1 medium Onion, chopped
1 ½ tsp. Garlic Powder
1 tbsp Vegetable Oil
2 cans (15 ½ oz each) Great Northern Beans, rinsed and drained
1 can (14 ½ oz) Chicken Broth
2 cans (4 oz each) chopped Green Chilies
1 tsp. Salt
1 tsp. ground Cumin
1 tsp. dried Oregano
½ tsp. Pepper
¼ tsp. Cayenne Pepper
1 cup Sour Cream
½ cup Whipping Cream

In a large pot, heat chicken, garlic and onion powder in oil until onions soften. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately.