1 lb bnls, sknls, chicken breasts, cut in 1 in cubes
1 medium white onion, chopped
1 1/2 t garlic powder
1 T oil
2 cans white beans, drained, rinsed
1 14 oz can chicken broth
2 4 oz cans diced green chilies
1 t salt
1 t ground cumin
1 t oregano
1/2 t pepper
1/4 t cayenne pepper
1 8 oz sour cream
1/2 c whipping cream
Instructions
In large saucepan, saute chicken, onion and garlic powder in oil until no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered 30 minutes. Remove from heat, stir in sour cream and cream.
I usually take a little bit of the soup out to mix the sour cream and cream in together before putting it back in.
I usually double this, it keeps well in the freezer.
Originally Submitted
4/29/2010
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