• 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
• 2 cups (or 14.5 ounce can) 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 or chili powder (optional)
• 1 cup sour cream or plain yogurt
• 1/2 cup nonfat or 1% milk

1. Heat oil in a large saucepan; sauté the chicken, onion and garlic 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.

Refrigerate leftovers within 2 hours.