1 1/2 lbschicken breast, boneless, skinless, diced to 1/2 inch pieces(3 breasts)
1med.onion, diced
1tbspvegetable oil
2cupschicken broth, (I used Better than Bouillon, chicken base)
315 oz cansGreat northern beans, or cannellini beans, rinsed, 1 can mashed
24.5 oz. canschopped green chilis
2tspgarlic powder
1tspsalt
1 1/2tspcumin
1 1/2tspdried oregano
1/2tsppepper
1 1/2cupssour cream
3/4cupheavy cream
Instructions
In a dutch oven or stock pot, add the oil, chopped onion and chicken pieces and cook on medium heat 12 to 15 minutes until the chicken is cooked through and not pink,
Next, add all other ingredients except the cream and sour cream, bring to a boil, then reduce heat to simmer, 30 minutes.
Remove from the heat and stir in the sour cream to combine, then add the heavy cream. Serve hot with garnish of your choice, (cheese, tortilla or corn chips, jalapeno pepper)
Notes
To mash 1 can of beans, put them into a small bowl and use a fork to mash them. Or, place the beans into a food processor with 1/2 cup of chicken broth and puree by pulsing 4 or 5 times.
Garnishes are optional but they add texture and flavor and are highly recommended.
This recipe was first published in September, 2018.
Recipe adapted from Garrett Doucette, Upsala, Minnesota.