Taste of Home Magazine
1 POUND BONELESS, SKINLESS CHICKEN BREASTS, CUT INTO ½ INCH CUBES
1 MEDIUM ONION, CHOPPED
1 ½ TSP GARLIC POWDER
1 TBL VEGETABLE OIL
2 CANS (15 ½ OZ EACH) GREAT NORTHERN BEANS, RINSED AND DRAINED
1 CAN (14 ½ OZ) CHICKEN BROTH
2 CANS (4 OZ EACH) CHOPPED GREEN CHILIES
1 TSP SALT
1 TSP GROUND CUMIN
1 TSP DRIED OREGANO
½ TSP PEPPER
¼ TSP CAYENNE PEPPER
1 CUP (8 OZ) SOUR CREAM
½ CUP WHIPPING CREAM
IN A LARGE SAUCEPAN, 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; SIMMER, UNCOVERED, FOR 30 MINUTES.
REMOVE FROM THE HEAT; STIR IN SOUR CREAM AND WHIPPING CREAM.
YIELD: 7 SERVINGS
Colette’s notes: I hate cutting up raw chicken and have tried adding cooked chicken after the rest of the ingredients have been put in the pot. But the pre-cooked chicken tends to break down. Cooking the chicken according to directions turns out better.
I usually use dried beans that I soak the night before. A one pound package works well if you double the rest of the ingredients. There are more beans but it is still so good. I have only added the whipping cream once…a little too rich. The sour cream does the trick just fine.
This is probably one of my favorite soup recipes. A great party soup.