submitted by Molly Miner
1 lb. chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 TB. oil
2 – 15 ½ oz. great northern beans, rinsed and drained (or navy beans)
1 – 14 oz. can chicken broth
2 – 4 oz. cans chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
½ tsp. pepper
¼ tsp cayenne pepper (optional)
1 C. sour cream
½ C. whipping cream
In a large saucepan, sauté chicken, onion, and garlic powder in the oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream and serve immediately.* Makes about 7 servings. Leftovers taste great in tortillas.
*You could also put the beans, broth, chilies, and seasonings in a crockpot (turn it on) and do the sautéing just as directed above and then add the sauté ingredients to your crockpot. Then when you’re ready to serve, add sour cream and whipping cream. This is a good option when you need to take the soup somewhere or when you are trying to keep it warm. It’s also good because it’s less messy and makes the chicken very soft.
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