Creamy White Chili

yes, it's still summer but come fall you should make it. someone asked me for this recipe yesterday and thought i'd share.

Creamy White Chili
Serves 7

1 lb. boneless skinless chicken breast, cut into ½” pieces
1 medium onion
1 ½ tsp. chopped fresh garlic
1 T. veg. oil
2 cans (15.5 oz) great northern beans, rinsed and drained (I use more beans and cook up dried beans if there is time)
1 can (14.5 oz) chicken broth (again homemade is better. i make it from rotisserie bones then freeze it in ice cubes so i have it on hand)
1 can (14.5 oz) chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
½ tsp pepper
½ tsp. cayenne pepper (go on, give it a few more shakes)
1 cup sour cream
½ cup half & half

Saute chicken, onion and garlic in oil, until chicken is no longer pink. Add beans, broth, chilis and seasoning. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and half & half. Serve immeeejiately.