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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 7 |
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I got this wonderful recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. Plus, it's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. 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 canola 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 |
1 teaspoon salt |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1 cup (8 ounces) sour cream |
1/2 cup heavy whipping cream |
Directions:
1. In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
2. Remove from the heat; stir in sour cream and cream. Yield: 7 servings.
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