Makes 6 servings
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
Optional toppings:
Fresh cilantro, chopped
Frito's or tortilla chips
shredded Monterey Jack cheese
sour cream
1. 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 desired toppings. Serve immediately.
Recipe from My Kitchen Cafe
So glad you liked this recipe! It is one of our favorites, too, and like you, I can eat the leftovers for days!
ReplyDeleteThis recipe sounds SOOOO good! The weather is heating up here in Texas, so I better make this fast on one of our chilly nights. Love it!
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