Wednesday, June 9, 2010


~ Laura Bodine/Laura's Kitchen

1 lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 t. garlic powder
1 T. oil
2 15 1/2 oz cans Great Northern Beans, rinsed and drained
14 1/2 oz. can chicken broth
2 4 oz. cans chopped green chilies
1 t. salt
1 t. ground cumin
1 t. dried oregano
1/2 t. pepper
1/4 t. cayenne pepper
1 c. sour cream
1/2 c. 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.

Makes about 9 cups.

Notes: Excellent with tortilla chips! I used dried beans that I've previously cooked and frozen.

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