Creamy White Chicken Chili

Creamy White Chicken ChiliĀ 
Yield: 7 1/2 c. Servings
Prep: 15 min.
Cook: 40 min.

1 pound boneless skinless chicken breasts, shredded
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. canola oil
2 cans (14 1/2 oz. each) great northern beans, rinsed and drained
1 can (14 1/2 oz. each) low sodium chicken broth
2 cans (4 oz. each) green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/2 tsp. cayenne pepper (I honestly forgot the cayenne and it still tasted great!)
1/2 cup heavy whipping cream
Monterey Jack Cheese for topping

1.) In a large saucepan, saute the chicken, onion, and garlic powder in oil until the chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

2.) Remove from heat; stir in heavy cream. Sprinkle some Monterey Jack on top.