1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 Tablespoon canola oil
2 (15 1/2-ounce) cans great northern beans, rinsed and drained
1 (14 1/2-ounce) can chicken broth
2 (4-ounce) cans chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream
In a large saucepan, sauté the chicken, onion and garlic powder in oil until chicken is no longer pink.
Add the 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.
Yield: 7 servings.