1 lb. boneless skinless chicken breasts, cut into cubes
1 medium onion
1 1/2 tsp garlic powder
1 TBsp vegetable oil
2 cans (15 1/2 oz each) great northern beans, rinsed and drained
1 can (14.5 oz) chicken broth
2 can (4oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In large saucepan, saute chicken, onion and garlic powder in oil until chicken in no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 30 minutes. Remove from heat; stis in sour cream and cream.
Serve immediately.
Serves 7
1 medium onion
1 1/2 tsp garlic powder
1 TBsp vegetable oil
2 cans (15 1/2 oz each) great northern beans, rinsed and drained
1 can (14.5 oz) chicken broth
2 can (4oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In large saucepan, saute chicken, onion and garlic powder in oil until chicken in no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 30 minutes. Remove from heat; stis in sour cream and cream.
Serve immediately.
Serves 7
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