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Submitted by: Janelle Dixon from Fernley, NV
Originally shared on the web 12/11/2018

1 T. oil 1 lb. boneless, skinless chicken breasts, cubed
1 onion, chopped
14-oz. can chicken broth
2 15.8-oz. cans Great Northern beans, drained and rinsed
2 4-1⁄2 oz. cans chopped green chiles, undrained
1- 1⁄2 t. garlic powder
1 t. salt
1 t. ground cumin
1⁄2 t. dried oregano
8-oz. container sour cream
1 c. whipping cream
2 c. shredded Monterey Jack cheese
Garnish: fresh cilantro sprigs

Heat oil in a large skillet over medium heat; add chicken and onion. Sauté 10 minutes or until chicken is done; set aside. Combine broth, beans, chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat. Add chicken mixture; reduce heat and simmer 30 minutes. Add sour cream and whipping cream, stirring well. Top each serving with shredded cheese; garnish with cilantro, as desired. Serves 6 to 8.