1 pound boneless skinless chicken breast, cut into ½ inch cubes
1 medium onion, chopped
1 ½ teaspoon garlic powder
1 tablespoon vegetable oil
2 cans (15 ½ ounces each) great northern beans, rinsed and drained
1 can (14 ½ ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 cup (8 ounces) sour cream
½ cup whipping cream
In large saucepan, sauté chicken, onion and 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 the heat; stir in sour cream and cream. Serve immediately. Yield: 7 servings.
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