| | Directions | | In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in the sour cream and cream. Serve immediately. |
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| Ingredients | | - |  | 1 pound boneless skinless chicken breast, cut into 1/2 inch cubes |
| - | | 1 onion, chopped (medium) |
| - | | 1 1/2 teaspoons 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 chiles (4 ounces cans) |
| - | | 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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