Recipe and photo from


Number of servings: 8

Time for preparation (including preparation and cooking): 50 min



1 Tablespoon oil

1 pound boneless, skinless chicken breasts, cut bite-sized

1 onion, chopped

1 1⁄2 teaspoons garlic powder or 6 cloves garlic

2 cans (15.5 ounces each) white beans, rinsed and drained

1 can (14.5 ounces) chicken broth (see notes)

2 cans (4 ounces each) chopped mild green chilies

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

1⁄2 teaspoon pepper

1⁄4 teaspoon cayenne pepper

1 cup (8 ounces) nonfat sour cream

1⁄2 cup nonfat or 1% milk



  1. Heat oil in a large saucepan; sauté the chicken, onion and garlic powder until chicken is no longer pink.
  2. Add the beans, broth, chilies and seasonings. 
  3. Bring to a boil. Reduce heat; simmer uncovered, for 30 minutes. 
  4. Remove from the heat; stir in sour cream and milk.
  5. Refrigerate leftovers within 2 hours. 


  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Use turkey instead of chicken. 
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
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About the Author : Michelle