Servings: 4-6
Total prep/cook time: 45 minutes
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute 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. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.
Comments:
My friend made this for me when I visited her in Albuquerque, NM, and I have made it at least 4 times in the two months since then. Ry loves it, and we even made it for Kim when she visited and she loved it too! We're thinking of making it for everybody this summer at Fairview. Plus, it's so easy I don't mind making it. Oh, and definitely use fresh cilantro with it---it makes such a difference!
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