1 can of chicken
1 1/2 tsp garlic powder
1 Tbsp vegetable oil
1 can chicken broth
1 medium onion, chopped
1 tsp salt
2 cans white beans
2 cans (4 oz each) chopped green chilies
1 tsp cumin
1/2 tsp black pepper
1 tsp dried oregano
1/2 tsp cayenne pepper
8 oz sour cream
3-4 cups shredded Monterey Jack Cheese
1/2 cup whipping cream (don't whip)
In large pot, saute chicken, onion, and garlic powder in oil until chicken is not pink. Add ingredients and bring to a boil. Reduce heat and simmer 30 minutes. Remove from heat, stir in cheese and sour cream just before serving.
Serves 6
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