I made a goal to try a new recipe once a week.  I like to try new foods, and I have a dream to someday be a good cook, so this is great practice for me.  PLUS, you get tried and true recipes!

I say this dinner was a success.  Hubby and I loved it, my daughter had two huge bowls of it, my picky eater didn't hate it, and my oldest even ate it.  It's the perfect meal on a cold winter's night.  I made it one night after I taught a dance class, and paired it with some corn bread and it was so yummy!  I found the recipe online, and added the corn to it because my Hubby thought it would be a nice addition, and it was!

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans  great northern beans, rinsed and drained
• 1 can  chicken broth
• 1 can chopped green chilies
• 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
• 1 can of corn

Directions

1. In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies, corn and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
2. Remove from the heat; stir in sour cream and cream.