Albino Rattlesnake Chili & Cheddar Garlic Biscuits

Tonight was cold & rainy. Hubby has had a rough week. Two good reasons to make his favorite (well, one of his favorite, anyhow) meals-Albino Rattlesnake Chili & Cheddar Garlic Biscuits. Don't let the name fool you, it's not rattlesnake, that's the clever award-winning name that Hubby came up with. It's really white chicken chili. It's a creamy and rich chili. If you've never had it before, give it a try! It's perfect for a cold winters night like this!

• Albino Rattlesnake Chili
• 
  
• 1 lb. boneless, skinless chicken breast, cut into 1" pieces
• 1 medium onion, chopped
• 1 1/2 tsp. garlic powder
• 1 Tbsp. vegetable oil
• 2 cans (15 oz. each) great northern beans, rinsed
• 1 can (14 oz.) chicken broth
• 2 cans (4 oz. each) chopped green chilies *see note
• 1 tsp. each salt, ground cumin, dried oregano
• 1/2 tsp. pepper
• 1 Cup (8 oz.) sour cream
• 1/2 Cup heavy whipping cream

Directions

In a large saucepan, saute chicken, 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 whipping cream. Serve immediately. (Serve with cheddar garlic biscuits for a great cold weather meal!)
*For milder chili use 2 cans of green chilies; for a spicer chili use one can green chilies and one can chopped jalapenos. 

This makes enough for Hubby and I with not much leftover. The garlic biscuits you can buy now from bisquick. 

But I also like to make it from the bisquick mix, sometimes. After they are done baking, I like to brush them with a melted butter/garlic power mix right before serving.