from Amie Snow
1 lb chicken breast, cut into ½ inch cubes (if you want to be lazy, buy one of those rotisserie chickens from the grocery store and pull the meat off)
1 medium onion, chopped
2 red potatoes, peeled and diced
½ cup celery
1 t garlic powder
1 T vegetable oil
2(15oz) cans great northern beans, rinsed, and drained
1(14oz) can chicken broth
2(4oz) cans diced green chilies
1t salt
¼ t ground cumin, rounded
1t dried oregano
½ t pepper
1/8 t cayenne pepper (I like all of the cayenne, but my kids like it better when I half it)
1 cup sour cream ½ cup whipping cream
Get all your ingredients ready first.
In a large sauce pan, saute chicken, potatoes, celery, 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 heat; stir in sour cream and whipping cream.
Serve immediately. (If you already have cooked chicken, just add it right before you add the creams so it can get warm)
7 servings.
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