White Bean Chicken Chili

This is one of my new favorite dishes. It does have a little heat - but I like to think the spicier the better! It's great for the winter months. Enjoy!

White Bean Chicken Chili

1 lb. boneless, skinless chicken breast, cut into 1/2-inch cubes

1 medium onion, chopped

1-1/2 tsp. garlic powder

1 Tbsp. olive oil

2 cans (15-1/2 oz.) Great Northern Beans, rinsed and drained

1 can (14-1/2 oz.) Chicken Broth

2 cans (4 oz. each) Chopped Green Chilies

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

3/4 cup fat-free sour cream

1/2 cup skim milk (recipe calls for whipping cream, but who needs the extra calories!?)

In a large skillet, saute chicken, onion and garlic powder in the olive oil until the chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat; stir in sour cream and milk. Serve immediately.