Creamy White Chili

This is a twist on your traditional white chili - a chicken chili with a creamy base.  Quick and easy, this chili recipe will surely be one of your favorite weeknight meals.

Ingredients:
1 cup diced onion
2 Tblsp. olive oil
2 - 13 oz. cans chicken (I use Member's Mark brand from Sam's Club)
3 - 4 oz. dans diced green chilies
2 cans chicken broth
4 cans great northern beans, drained
2 tsp. cumin
2 tsp. oregano
1 tsp. black pepper
1/4 tsp. garlic powder
1/2 tsp. cayenne pepper
16 oz. sour cream
1 cup whipping cream

Directions:

1. In soup pot, saute onion in olive oil until slightly transluscent.  Add remaining ingredients (EXCEPT for sour cream and whipping cream) and simmer for 20 minutes over medium low heat. 
2. Add sour cream and whipping cream - remove from heat when warmed through and sour cream is completely blended.

Note:  In order to decrease the fat content, I have replaced the whipping cream with milk (and a tablespoon or two of flour whisked into the milk to thicken) with no noticeable taste difference.
Leftover rotisserie chicken would be a wonderful substitute for the canned chicken.