| | Directions | | In a large saucepan, sauté chicken, onion & 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 & whipping cream. Serve immediately. Serves 7. |
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| Ingredients | | - |  | 1 pound boneless skinless chicken breast, cut into bite size pieces |
| - | | 1 onion, chopped (medium) |
| - | | 1 1/2 teaspoons garlic powder |
| - | | 1 tablespoon vegetable oil |
| - | | 2 cans Great Northern beans, drained (15 ounce cans) |
| - | | 1 can chicken broth |
| - | | 2 cans chopped green chilies (4 ounce cans) |
| - | | 1 teaspoon ground cumin |
| - | | 1 teaspoon dried oregano |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon pepper |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 1 cup sour cream (8 ounce) |
| - | | 1/2 cup whipping cream |
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