1 lb boneless skinless chicken breasts (cut in 1/2 inch cubes)
1 medium onion, chopped
1 1/2 tsp garlic powder
1 TBSP vegetable oil
1 bag of *dried great northern or navy beans
2 cans chicken broth
2- 4 oz cans chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/2 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large sauce pan 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 and simmer until beans are soft. Remove from heat and stir in sour cream and cream. Serve immediately.
Let me just say that I cannot take credit for this delicious recipe. I got it from my friend, Jenny, who is an awesome cook! She made this for a chili cook off at our church and it was my favorite one by far and I didn't even know who had made it at the time. I spent the whole night trying to find out who made it so that I could get the recipe but they were keeping all of the entries anonymous so you couldn't cheat and vote off of anything besides taste. I kept a close eye on who picked up the crock pot at the end of the night and was disappointed to see that I didn't know the person picking it up so I sent Rich over to ask them for the recipe. Turns out they were relatives of Jenny's and they were just grabbing the crock pot for her. YAY!
Sometimes I add mushrooms, celery and/or carrots if I have them in my fridge just so that I can get a few extra veggies into my family's diet but other than that I do not recommend adjusting the recipe. I've tried to use milk instead of heavy cream and it does not turn out nearly as good. Take my word, this recipe is a perfect just the way it is!
*the original recipe calls for 2 -15 1/z oz cans of great northern beans and only 1 can of chicken broth but I like using dried beans better so that I can simmer it on the stove all day, that way I can start dinner earlier in the day and then whenever we're ready to eat, dinner's ready.