White Chili & Corn Bread

I couldn't help but think of chili

and cornbread while sitting at my 

desk with an a/c vent blowing on me

and pouring rain outside the window.

So... that's what we had for dinner.

Those of you who have not tried

white chili you must make it at once.

Mmm... I prefer this over regular chili.

It's so creamy and good.

 Corn bread is chili's best friend.

This recipe if from Taste of Home, I modified a couple things.
See my markings and do as you like.

Creamy White Chili

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
(I was in a hurry so I used 1- 12 oz. can of chicken.)
Fresh chicken is better, canned chicken is faster.
1 medium onion, chopped
1-1/2 teaspoons garlic powder

( I crushed 4 fresh garlic cloves)
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth

(I used a 32 oz. carton of broth)
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream  

In a large saucepan, saute the chicken, onion and garlic powder 
in oil until 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 the heat; stir in sour cream and cream.

Would any of you like my corn bread recipe?

Just trying to get you folks to talk.

Blessings,

Hope