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 oz. ea.) cans great northern beans, rinsed and drained
1 (15 oz.) can chicken broth
2 (4 oz. ea.) 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 cup dairy sour cream
1/2 cup whipping cream

In a large saucepan, sauté chicken cubes, 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 heat, stir in sour cream and whipping cream. Serve immediately.

Makes 7 servings.

Submitted by: Jackie Bliss