This was super quick and easy to make. I altered the recipe a bit from Taste of Home recipe (see below) by using rositerie chicken purchased the day before. I always come home and take the meat off and refrigerate for a quick dish the next day and here it is!
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes (I USED FULLY COOKED CHICKEN)
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola 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 chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
Tortilla chips, optional
Shredded cheddar cheese, optional
Sliced seeded jalapeno pepper, optional
Dice the onion, saute in vegetable oil until done, add finely chopped garlic at the end. I used 4 cloves (love garlic!!). Then I put in all the spices, and mixed them in well.
I added some dry white wine (just enough to cover the bottom of the pan), let it simmer for about 10 minutes, then added the rough chopped cooked chicken, one can of white kidney beans (drained and rinsed), 2 small cans of green chiles (one would be plenty if you don’t want it too hot.. this was hot) and enough chicken broth to cover everything. Cover and let simmer for an hour or so. Half way though, I added some bits of cream cheese. Cooked, crumbled bacon would have been fantastic in here too.
After an hour, when ready to serve, I stirred in some heavy cream.
Garnish with sour cream, cheddar cheese and lime tortilla chips and cilantro if you like it.