1 medium onion, chopped
1 lb. boneless, skinless chicken breasts
1 Vi tsp. garlic powder
1 tsp. vegetable oil
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. pepper
4 tsp. cayenne pepper
2 – 13 /12 oz. cans Great Northern beans (rinsed and drained)
1 small can chicken broth
2 small cans chopped green chiles
1 c. sour cream1 c. sour cream
1 c. whipping cream
Heat oil in pan and saute chicken, onion and seasonings.
Add chilies, broth, and beans and cook 30 minutes.
Bring to a boil and simmer uncovered for 30 minutes.
Remove from heat and stir in sour cream and whipping cream. Can be with topped with shredded cheese and served with chips.
Juat a quick note: I make this more lo-cal sometimes by using milk instead of cream, plain greek yogurt instead of sour cream, and low fat cheese. That way I don’t guilt about having seconds! :o) And – I substitute chicken with turkey after Thanksgiving, but if I do, I use an extra bit of chicken bouillon paste and salt because the flavor is a little more bland with turkey, but it’s still a great way to use the leftovers! Enjoy!