Chicken Chili

Ingredients:

1 Lb. Boneless, Skinless Chicken Breasts, Cut Into 1-Inch Cubes

1-/2 Tsp. Garlic Powder

1 Tsp. Salt

2 Tbsp. Olive Oil

18-Oz. Great Northern Or Small White Beans, Undrained (2 Cans)

14 Oz Chicken Broth

8-Oz Chopped Green Chilies (2 Cans)

1 Tsp. Ground Cumin

1 Tsp. Dried Oregano

1/2 Tsp. Ground Black Pepper

1/4 Tsp. Cayenne Pepper

1 Cup Sour Cream

1/2 Cup Whipping Cream Or Evaporated Milk

Directions:

Sprinkle chicken pieces with garlic powder and salt. In a skillet over medium-high heat, sauté chicken in olive oil 4 to 5 minutes, stirring. Transfer meat to 4-quart slow cooker; add next seven ingredients, up to sour cream. Cover and cook on low for 11/2 hours.

Turn off cooker and add sour cream and whipping cream. Stir well. Serve chili with cornbread

Yields

6-8 servings