White Bean Chili

1 lb cubed chicken
1 chopped onion
1 t garlic powder
2 cans Great Northern Beans
14.5 oz chicken broth
1 t oregano
1 t cumin
1 t salt
1/2 t pepper
2 small cans green chilies
1/2 C heavy cream
1 C sour cream

In large pot, saute chicken, onion and garlic powder in oil. Add beans, oregano, cumin, salt & pepper. In a blender mix chilies and broth, then add to the pot. Bring to a boil and simmer for at least 1/2 hour. Take off heat and add cream and sour cream.
(Chicken preparation Stacey Reese way: Put raw chicken in gallon size ziploc bag and pound until evenly thinned. Brush chicken with olive oil, Kosher salt and pepper. Once your pan is heated to medium heat place chicken in it and do not flip for 5 minutes, when chicken is white at least half way through and is slightly browned on the surface, flip it and cook on other side for approximately 3 minutes. When cooked, place chicken on plate and cover with foil for 10 minutes. Then add chicken to onions and prepare as described above.)
(Shelly Tingey)