Family Recipes Blog to Share Family Recipes

•    1 pound boneless, skinless chicken breasts
•    1 1/2 Teaspoons garlic powder
•    1 Tablespoon vegetable oil
•    2 Cans great northern beans (15 oz cans)
•    1 Can chicken broth (14 oz can)
•    1 Can chopped green chilies (4 oz cans)
•    1 Teaspoon ground cumin
•    1 Teaspoon dried oregano
•    1 Cup sour cream
•    1/2 Cup milk
Dice chicken into 1/2 inch cubes. In a large saucepan, sautéé chicken 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 milk. Serve immediately.
(I modified the above in several ways. I added chopped onions and jalapeñños and omitted the oil. I cooked mine in a crock pot for several hours after cooking the onions and chicken in a skillet. The second time I made it I omitted the milk and thickened it a bit with some corn starch.)