Ingredients

• 1 Tablespoon oil
• 1 pound boneless, skinless chicken breasts, cut bite-sized
• 1 onion, chopped
• 1 1/2 teaspoons garlic powder or 6 cloves garlic
• 2 cans (15.5 ounces each) white beans, rinsed and drained
• 2 cups (or 14.5 ounce can) chicken broth (see notes)
• 2 cans (4 ounces each) chopped mild green chilies
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon pepper
• 1⁄4 teaspoon cayenne pepper or chili powder (optional)
• 1 cup sour cream or plain yogurt
• 1/2 cup nonfat or 1% milk

Directions

1. Heat oil in a large saucepan; sauté the chicken, onion and garlic until chicken is no longer pink.
2. Add the beans, broth, chilies and seasonings.
3. Bring to a boil. Reduce heat; simmer uncovered, for 30 minutes.
4. Remove from the heat; stir in sour cream and milk.
5. Refrigerate leftovers within 2 hours.

Notes:

• Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
• Instead of chicken use turkey or 2 cups of cooked beans.
• Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
• Serve with hot sauce or black pepper.