Creamy White Chili & Cornbread

I am not a huge fan of the original so-called "White Chili".... it's not really white.  In fact the only [white] ingredient in it is the chicken. 

This... is a real white chili- made with cream... therefore [Creamy] White Chili. This is definately one of my favorite soups, and also a request of my husband on a weekly basis.

1 pound boneless, skinless chicken breasts
1 small onion, chopped
1 1/2 teaspoon garlic powder

1 T. oil

2 cans Great Northern beans

1 can chopped green chiles
1 teaspoon salt
1/4 teaspoon cumin
1/2 teaspoon fresh cracked pepper
1/2 teaspoon cayenne pepper

1 can chicken broth

1/2 cup sour cream

1/2 cup cream cheese, softened

1 cup heavy whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink and golden brown.  Drain almost all the liquid off the beans, but save a little.  The starchy liquid will help thicken the soup.  Add the beans, green chiles, chicken broth and seasonings to the pan.  Bring to a boil.  Reduce heat and simmer uncovered for 30 minutes.  Stir in the sour cream, whipping cream and cream cheese.  Make sure the heat is low so you don't curdle the cream.  Once all are mixed in well- serve... with the [most amazing, sweet cornbread muffins].

[Most amazing, sweet cornbread muffins]

1 stick butter

2/3 cup sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup flour

1/2 teaspoon salt

Preheat oven to 350 [degrees].  Melt butter in saucepan.  Remove from heat and stir in sugar.  Pour into mixing bowl and add eggs.  Beat until well blneded.  Combine buttermilk and baking soda and stir into sugar mixture.  Mix in cornmeal and salt until well blended.  Fill muffin tin 2/3 full and bake for about 35 minutes.  Serve with butter.