Recipe Details
Prep: 15 minutes
Cook: 45 minutes
Yield: Approximately 4 servings
Ingredients
- 1 Tbs oil
- 1 chopped medium onion
- 1lb. boneless, skinless chicken breast, cut into bite-sized pieces
- 2 10-oz bags Navy Bare Beans
- 1 14.5-oz can chicken broth
- 2 4-oz cans green chili
- 1 tsp salt
- 1 1/2 tsp garlic powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp pepper, white or black
- 1/4 tsp cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
Directions
In large kettle or Dutch oven, saute the onion and chicken in oil until chicken is no longer pink. Add Navy Bare Beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve with lime wedges, jalapenos, and cheese or cilantro as desired. When reheating, reheat slowly. If the heat is too high, the cream with curdle.
