1 lb. skinless chicken breast, cut into ½ inch cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 Tbsp. vegetable oil
2 cans (15 ½ 0z. each) great northern beans, rinsed and drained
1 can (14 oz.) chicken broth
2 cans chopped chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. pepper
¼ tsp. cayenne pepper
1 cup sour cream
½ cup whipping cream*

In a large saucepan, sauté, onion, chicken, garlic in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil reduce heat and simmer for 30 minutes. Remove from the heat: stir in sour cream and heavy whipping cream. Yield 7 servings

*I have used half and half instead of the whipping cream and in a pinch I have used creamed cheese in place of the sour cream.