I found this recipe on www.tasteofhome.com. It was simple to make and really tasty! It really hit the spot on a cold wintry day.
1 lb. boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon canola oil (I used olive oil)
2 cans (15-1/2 ounce each) great northern beans, rinsed and drained
1 can (14-1/2 ounce) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream
Corn tortillas, torn up
Green onions, chopped
Jalapeno pepper, sliced and seeded
In a large saucepan or dutch oven, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes.
Remove from the heat; stir in sour cream and heavy cream. Spoon into bowls. If desired, top with any of the optional toppings.
YIELD: 7 servings