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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!

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