Creamy White Chili

I'd had this bookmarked for awhile and finally tried it tonight.  So. Good.  I've liked most of the recipes from the Kitchen Cafe blog, but I like to cross reference reviews sometimes.  I checked Recipezaar's site and they had the exact recipe and it was at the very top of the ratings list.  Something like 200 people rated it 5 stars, so needless to say, I was really looking forward to this.  Not disappointed a bit; it was de-licious.  The first bite Jon took was followed by exclamations of praise, and when i get that kind of reaction from him on a soup I know it was a success.

Creamy White Chili
My Kitchen Cafe Blog
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
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper ( I was afraid of the heat ad wanted my kids to eat it so i reduced to 1/8 tsp and it still turned out great, just perfect for me actually)
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, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.