1 pound chicken breast, cubed
1 medium onion, chopped
1.5 tsp. garlic powder (or 3 cloves, minced)
1 Tbsp. oil
2 cans (15.5oz each) white kidney beans
1 can (14.5 oz) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp. oregano
1/4 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. ground cumin
1 cup sour cream
1/2 cup half and half
In a large saucepan saute the chicken, onion and garlic in oil, over med. heat, until chicken is cooked through.
Add beans, broth, chilies, and spices. Bring to a simmer.
Add sour cream and half and half just before serving. Heat up but do not bring to a boil or it may separate.