Ingredients
2 tablespoons olive oil2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes2 medium onions, chopped2 garlic cloves, minced4 cans (15-1/2 ounces each) great northern beans, rinsed and drained2 cans (14-1/2 ounces each) chicken broth4 cans (4 ounces each) chopped green chiles2 jars (8 ounces each) roasted sweet red peppers, drained and finely chopped2 teaspoons salt2 teaspoons ground cumin2 teaspoons dried oregano1 teaspoon pepper1/2 teaspoon hot pepper sauce2 cups sour cream1 cup heavy whipping creamOptional: Chopped roasted sweet red peppers, ripe avocado and green onions
Preparation
In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onions in batches; cook and stir 4-5 minutes or until chicken is no longer pink and onions are tender. Add garlic; cook 1 minute longer. Stir in beans, broth, green chiles, red peppers, seasonings and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until thickened.
Remove from heat. Stir in sour cream and whipping cream. If desired, serve with toppings.
