| | Directions | | In a large sauce pan, 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 heat; stir in sour cream and whipping cream. Serve immediately. Yield: 7 servings |
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| Ingredients | | - |  | 1 pound boneless skinless chicken breast, cut into 1/2 inch cubes |
| - | | 1 onion, chopped (medium) |
| - | | 1 1/2 tap. garlic powder |
| - | | 1 tablespoon vegetable oil |
| - | | 2 cans each great northern beans, rinsed and drained (15 1/2 ounce cans) |
| - | | 1 can chicken broth (14 1/2 ounce can) |
| - | | 2 cans each chopped green chilies (4 ounce cans) |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon ground cumin |
| - | | 1 teaspoon dried oregano |
| - | | 1/2 teaspoon pepper |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 1 package sour cream (8 ounce pkg) |
| - | | 1/2 cup heavy whipping cream |
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