1 lb. boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. vegetable oil
2 (15 1/2 oz.) cans Great Northern beans, rinsed and drained
1 (14 1/2 oz.) can chicken broth
2 (4 oz.) cans 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. (8 oz.) sour cream
1/2 c. whipping cream

In a 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.