White Chili

This is a great recipe that is easily adaptable for food storage. So tasty, my dad got this recipe from a chili contest at his office. We made it for our Poinsetta Bowl party just before Christmas. Without the cream and sour cream, it's almost identical to Leticia's Chicken White Bean Soup, which I fell in love with a few years ago, and perfect for 3 month supply. Who says food storage can't be delicious? It's wonderful with or without the cream and sour cream, and much healthier without. This recipe fills my big crock pot, so you can scale it down if this is too much for your family. I think this is 3 times the original recipe. You have to try this!!

3 lbs boneless, skinless chicken breasts, cut into 1/2 inch cubes (or canned chicken)
3 medium onions, chopped (or dehydrated onions)
4 tsps garlic powder (or fresh garlic, if you have it)
3 tbsp oil
6 cans (14 oz) great northern beans, rinsed and drained
3 cans chicken broth (14 oz)
3 cans chopped green chiles
3 tsp salt
3 tsp ground cumin
3 tsp dried oregano
1 1/2 tsp pepper
3/4 tsp cayenne pepper
1 1/2 cup sour cream
1 1/2 cup whipping cream (or half and half)

In a large pot, saute' chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes. Remove from heat. Stir in sour cream and wipping cream just before serving.