1 pound skinless chicken breasts, cut into ½ inch cubes*
1 medium onion
1 ½ tsp. garlic powder
1 tbsp. vegetable oil
2 cans (15 ½ oz. each) great northern beans, drained**
1 can (14 ½ oz.) chicken broth
2 cans chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
½ tsp. pepper
1 cup (8 oz.) sour cream
½ cup heavy whipping cream
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies, and seasonings. Bring to a boil.
Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and heavy whipping cream. Yeild: 7 servings
ENJOY!! J
*I have substituted the chicken breasts for a few cans of chicken. ** I sometimes add an extra can of great northern beans.
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