| | Directions | | In a large saucepan over medium heat, saut 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 cream. Serve immediately. |
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| Ingredients | | - |  | 1 pound boneless skinless chicken breasts, cut into cubes |
| - | | 1 onion (medium) |
| - | | 1 1/2 teaspoons garlic powder |
| - | | 1 tablespoon oil |
| - | | 2 - 15 1/2 ounce cans great northern beans, rinsed & drained |
| - | | 1 can chicken broth (14 1/2 ounce can) |
| - | | 2 - 4 ounce cans chopped green chiles |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon ground cumin |
| - | | 1 teaspoon dried oregano |
| - | | 1/2 teaspoon pepper |
| - | | 1 cup sour cream |
| - | | 1/2 cup heavy whipping cream |
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