1 T canola oil
1 lb. boneless-skinless chicken breast, cubed
1/2 c onion, chopped
14~oz can chicken broth
2 15~oz cans white beans (great northern), rinsed and drained
4~oz can diced green chiles
1 1/2 t garlic powder
1 t salt
1 t cumin
1/2 t dried oregano
1 c sour cream
1 c heavy cream
10~oz pkg corn tortilla chips
1 c monterey jack cheese, shredded
Heat oil in large skillet over medium heat; add chicken and onion. Saute until chicken is cooked through and juices run clear; set aside.
Combine broth, beans, chiles and seasonings in large soup pot over medium-high heat; bring to boil. Add chicken mixture; reduce heat and simmer 30 minutes stirring occasionally.
Add sour cream and heavy cream; mix well and return to simmer.
Top with shredded cheese and tortilla chips. Serves 8.
Chef's Note: Special thanks to my sister-in-law, Gayle, for this recipe.
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