Creamy White Chicken Chili

I know, why am I publishing a chili recipe when I can cook it outside on the sidewalk! I just saw the clouds & they reminded me of soup!

* 1 lb chicken breast, cut into ½ inch cubes (or you can use canned chicken)
* 1 medium onion, chopped
* 2 red potatoes, peeled and diced
* ½ cup celery
* 1 t garlic powder
* 1 T vegetable oil
* 2 (15oz) cans great northern beans, rinsed, and drained
* 1 (14oz) can chicken broth
* 2 (4oz) cans diced green chilies
*1t salt
* ¼ t ground cumin, rounded
* 1t dried oregano
* ½ t pepper
* 1/8 t cayenne pepper (I like all of the cayenne, but my kids like it better when I half it)
* 1 cup fat free sour cream
* ½ cup fat free half & half

Get all your ingredients ready first. In a large sauce pan, saute chicken, potatoes, celery, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil, reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and half & half. Serve immediately. (If you already have cooked chicken, just add it right before you add the creams so it can get warm.) I got this one from my friend Melissa.