1 pound boneless, skinless chicken breast cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. vegetable oil
2 (15-oz.) cans small white beans, rinsed and drained
1 (14-oz.) can chicken broth
2 (4-0z.) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
Big pinch of cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
In a large pan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat to low and simmer uncovered 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.
Makes 7 servings.
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