Ingredients
1-1.25 lb. boneless, skinless chicken breast
1 medium onion
4 cloves garlic
1 T. olive oil
4 cans Great Northern beans, drained and rinsed
1 can chopped green chiles
1 fresh jalapeno, minced (with or without seeds for your heat preference)
14.5 oz (2 cans) low-sodium chicken broth
2 t. salt
2 t. oregano
2 t. cumin
2 t. chili powder
1 t. fresh ground pepper
1/2 t. cayenne pepper
1 cup sour cream
1 cup heavy whipping cream
1 cup extra sharp cheddar cheese, shredded
Preparation
Cube chicken breast, chop onion and garlic. In a large stock pot, heat oil over medium heat. Add chicken, onion and garlic. Saute until chicken is no longer pink. Add beans, broth, chiles, jalapeno and seasonings. Bring pot to a boil. Reduce heat, simmer, uncovered for 30 minutes. Remove from heat, stir in creams and shredded cheese.
Top with additional cheese, crackers if desired. Serve and enjoy!
