1 lb. chicken breast cut into 1/2 inch cubes
1 medium chopped onion
1 1/2 tsp. garlic powder
1 tbsp. vegetable oil
2 15.5 oz. cans northern beans rinsed and drained
1 14.5 oz. can chicken broth
1 4 oz. can chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. milk or cream

In a large sauce pan 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 to simmer, uncovered, for 30 minutes. Remove from heat, stir in sour cream and milk. Serve immediately.