| 1 Lb. Boneless Chicken Breast cut into 1 ” pieces |
| 1 Medium Onion Chopped |
| 2 Tsp. Minced Garlic |
| 1 Tbsp. Oil |
| 2 Cans White Beans, rinsed & drained |
| 2 Cups Chicken Broth |
| 2 Cans Chopped Green Chillies |
| 1 Tsp. Salt |
| 1 Tsp. Ground Cumin |
| 1 Tsp. Dried Oregano |
| 1/2 Tsp. Pepper |
| 1/4 Tsp. Cayenne |
| 1 Cup Sour Cream |
| 1/2 Cup Heavy Whipping Cream |
| From the kitchen of Sandi Smith |
In soup pot saute chicken, onion, and garlic until chicken loses its pink color. Add beans, broth, chillies and spices. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Remove from heat and add sour cream and cream. Serves 7.