| | Directions | | Sauté chicken, onion and garlic powder until chicken is no longer pink. Add remaining ingredients (except sour cream and whipping cream). Bring to a boil, reduce heat and simmer for 30 minutes. Stir in sour cream and whipping cream just before serving. Keeps well in a crock pot for parties or other gatherings. |
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| Ingredients | | - |  | 1 pound boneless chicken breast cut inch 1/2 inch cubes |
| - | | 1 onion, chopped (medium) |
| - | | 1 1/2 teaspoons garlic powder |
| - | | 1 tablespoon vegetable oil |
| - | | 2 cans great northern beans, rinsed & drained |
| - | | 1 can chicken broth |
| - | | 2 cans chopped green chilies (4 ounce cans) |
| - | | 1/2 teaspoon Salt |
| - | | 1 teaspoon cumin |
| - | | 1 teaspoon dried oregano |
| - | | 1/2 teaspoon pepper |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 1 cup sour cream |
| - | | 1/2 cup whipping cream |
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