Make this Creamy White Chili once and you'll make it again and again!
In a large pan, saute chicken, onion and garlic powder in oil until chicken is no longer pink.
Add beans, broth, chilies & seasonings. Bring to a boil.
Reduce heat, uncovered for 30 minutes.
Remove from heat. Stir in sour cream and whipping cream. Serve immediately.
[My 2 Cents]
The "pinch" of cayenne will determine the spice level of the chili. I, personally do not enjoy really spicy foods therefore I tend to add a "small" pinch, it's entirely up to you. The perfect amount for me is a little less than 1/4 tsp. Also, be sure to simmer for the 30 minutes, if you don't it will be really runny and very thin.
Adapted from My friend, Megan