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1 lb. boneless skinless chicken breasts, cut into 1/2-inch cubes 1 med. onion, chopped 1 1/2 tsp. garlic powder 1 Tbsp. vegetable oil 2 cans (15 1/2 oz. each) great northern beans, (rinsed and drained) 1 can (14 1/2 oz.) chicken broth 2 cans (4 oz. each) chopped green chilies 1 tsp. salt 1 tsp. ground cumin 1 tsp. dried oregano 1/2 tsp. pepper 1/4 tsp. cayenne pepper 1 c. (8 oz.) sour cream 1/2 c. whipping cream In a large saucepan, sauté chicken, onion, 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 heat stir in sour cream and cream. Serve immediately. 7 Servings. Note: Carol does not use whipping cream, she just adds some milk. Lots fewer calories! This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |