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Creamy White Chili & Pineapple Pie

Creamy White Chili
1 tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 15 oz can garbanzo beans
2 15 oz cans great northern bens
1 pound chicken grilled and cubed
1 14 oz can chicken broth
1 14 oz can niblet style corn
1 4 oz can green chilies
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1 cup sour cream
1/2 cup heavy cream

In a large pot, heat oil and sauté onion and garlic; add beans, chicken, broth, corn, chilies, cumin, salt and pepper.  Bring mixture to boil.  Reduce heat and simmer 30 minutes uncovered.  Remove from heat and stir in sour cream and whipping cream.  Servings:  6-8

Pineapple Pie
8 inch graham cracker prepared crust
2 cups sour cream
1 large box vanilla instant pudding
20 oz crushed pineapple, drained
Combine sour cream and pudding until mixed well; fold in pineapple and put mixture into crust.  Chill for 1 hour and serve.