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Soups and Stews | |
| 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes 1 medium onion 1 1/2 teaspoons garlic powder 1 tablespoon vegetable oil 2 (15 1/2 ounce) cans great northern beans, rinsed and drained 1 (14 1/2 ounce) can chicken broth 1 teaspoon salt 1 teaspoon oregano 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper 1 cup sour cream 1/2 cup whipping cream (you can use pureed beans as well) 2 (4 ounce) cans diced green chilies Cumin to taste (1 tsp or 2) | |
| In large saucepan, saute chicken, onion and garlic poweder in oil til chicken is no longer pink. Add beans, chilies and seasonings and chicken broth. Bring to a boil. Reduce heat and simmer (uncovered) for 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve immediately | |
Excellent | |
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