1 lb. boneless, skinless chicken breasts, cut into 1/2 cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 TB vegetable oil
2 15 oz. cans great northern beans, rinsed and dried
1 14 oz. can chicken broth
2 TB cornstarch
2 14 oz. cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne
1 cup sour cream
1/2 cup whipping cream
Boil the chicken for about 25 minutes. Let the chicken cool and then cut into cubes. Warm the oil in the bottom of a pot and add the onion and garlic powder. Sauté until the onion is nice and tender. Add the chicken, broth, beans and cornstarch. Stir well. Add the chilies and the seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 30 minutes. Remove from the heat, stir in sour cream and whipping cream.
Seven 1 cup servings
Submitted by Juli
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