White Chicken Chili

from Meg Tuttle | Serves 4

1 lb. chicken, cubed
1 medium onion
1 T. oil
2-3 cloves garlic or 1 1/2 tsp. garlic powder
2 cans Great Northern beans, rinsed and drained (or equivalent dry beans, soaked and cooked until just soft)
1 can chicken broth (or 1 c. water and 1 tsp. chicken bouillon)
1 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1 green pepper, diced
1 c. sour cream
1/2 c. heavy cream

Saute chicken, onion, and garlic in the oil until chicken is cooked. Add beans, broth, and seasonings. Reduce heat and simmer uncovered for 1 hour. Add green peppers. Remove from heat. Stir in sour cream and heavy cream.

I usually make this in the crock pot. Once my chicken is cooked, I throw everything except the sour cream and heavy cream in the crock pot and cook for 4-6 hours on low. Add the sour cream and heavy cream just before serving.