• 1 lb. boneless, skinless chicken breasts, cut into cubes
  • 1 medium onion
  • 1 1/2 teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 2 cans great northern beans – 15.5 oz each rinsed & drained
  • 1 can chicken broth – 14.4 oz
  • 2 cans chopped green chilies – 4 oz each (or substitute 1 can with jalapeño peppers)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup whipping cream

In a large pot, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Remove from heat (or just turn the burner off); stir in sour cream and cream.  Serve immediately.