SERVES 6
1½ lbs. boneless chicken, cut into cubes
1 tablespoon vegetable oil
1 medium onion, chopped
2 teaspoons garlic powder
2 or 3 15-ounce cans great northern beans (rinsed)
1 14.5-ounce can chicken broth
2 4-ounce cans chopped green chilies
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon black pepper
¼ teaspoon cayenne pepper or more to taste
½ cup heavy whipping cream
½ cup sour cream (for topping)
Cook chicken cubes in oil. In a large pot, combine cooked chicken, onions, garlic powder, 2 cans of beans, broth, chilies, salt, oregano, cumin, black pepper, cayenne pepper and whipping cream. Bring to a boil, then simmer, covered, on medium heat for 40–45 minutes, stirring occasionally. If beans break down during cooking, add additional can of beans. Serve each portion with a spoonful of sour cream.
JEFFREY L. FANUS, MYRTLE BEACH