| | Directions | | In a large soup pot, sauté chicken, oil, onion, and garlic powder 5-10 minutes, until onion is tender. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and cream. Garnish with fresh cilantro or parsley. Serve with tortilla chips. |
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| Ingredients | | - |  | 1 pound chicken breast, cooked and cubed |
| - | | 1 tablespoon oil |
| - | | 1 onion, chopped (medium) |
| - | | 1 1/2 teaspoons garlic powder |
| - | | 2 cans great northern beans, drained and rinsed |
| - | | 2 cups chicken broth |
| - | | 1 can chopped green chilies (4 ounce can) |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon ground cumin |
| - | | 1 teaspoon dried oregano |
| - | | 1/2 teaspoon pepper |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 1 cup sour cream |
| - | | 1/2 cup heavy whipping cream |
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