1 lb. boneless skinless chicken breasts, cut into 1/2 inch cubes or 2 cans chicken
1 medium onion
1-1/2 tsp. garlic powder
1 tbsp. vegetable oil
2 cans (15-1/2 oz.) great Northern beans rinsed and drained
1 can (14-1/2 oz.) chicken broth
1 can (4 oz.) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. (8 oz.) sour cream
1/2 c. whipping 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; simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and cream. Serve immediately.

Yield 7 servings.