1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes (may substitute smoked turkey or smoked ham, if desired)
11/2 tsp. garlic powder
1 tsp. salt
2 Tbsp. olive oil
two 14-oz. cans great northern or small white beans, undrained
14 1/2-oz. can chicken broth
two 4-oz. cans chopped green chilies
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. ground black pepper
1/4 tsp. cayenne pepper
1 cup sour cream or cream cheese
1/2 cup whipping cream or evaporated milk
Sprinkle chicken pieces with garlic powder and salt. In a skillet over medium-high heat, sauté chicken in olive oil 4 to 5 minutes, stirring. Transfer meat to 4-quart slow cooker; add next seven ingredients, up to sour cream. Cover and cook on low for 11/2 hours.
Turn off cooker and add sour cream and whipping cream. Stir well. Serve chili over cornbread.