1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes 1 medium onion, chopped 1-1/2 teaspoons garlic powder 1 tablespoon vegetable oil 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained 1 can (14-1/2 ounces) chicken broth 2 cans (4 ounces each) chopped green chilies 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper 1 cup (8 ounces) sour cream 1/2 cup heavy whipping cream 1 can of corn 1 can rotel 1 red pepper 2 cups shredded cheese (any kind you like) (optional glass of cheap white wine, one glass for cooking the rest of the bottle you can drink while cooking)
DIRECTIONS
In a large saucepan, saute chicken (in white wine), onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies, corn, rotel, pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; If you are taking this to work in a crock pot or whatever, dont add the creams and cheese until you get there :)
stir in sour cream and cream. Serve immediately.
Even though it has creams etc in it, It reheats wonderfully and this ends up lasting me for lunch all week
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream
1 can of corn
1 can rotel
1 red pepper
2 cups shredded cheese (any kind you like)
(optional glass of cheap white wine, one glass for cooking the rest of the bottle you can drink while cooking)
DIRECTIONS
In a large saucepan, saute chicken (in white wine), onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies, corn, rotel, pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat;
If you are taking this to work in a crock pot or whatever, dont add the creams and cheese until you get there :)
stir in sour cream and cream. Serve immediately.
Even though it has creams etc in it, It reheats wonderfully and this ends up lasting me for lunch all week
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I am going to make it this weekend. :D
Thank you so much!
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