"Adapted from a recipe online at Mel's Kitchen Cafe with my changes and toppings. Raves every time I make this one!"
chicken breasts, boneless, skinless, cut into 1/2-inch cubes
fresh garlic cloves, finely minced
2 (15 1/2 ounce) cans
great northern beans, rinsed and drained
2 (15 ounce) cans
1 (14 1/2 ounce) cans
2 (4 ounce) cans
green chilies, chopped
new mexico chile powder
( if you can find it, otherwise omit)
( depending on how spicy you like it)
shredded monterey jack cheese
white corn tortilla chips
Saute onions with garlic salt in a large, heavy bottomed pan in the olive oil over medium-high heat for 10 minutes or until very soft. Add garlic and saute 2 minutes more, then add chicken and saute until chicken is no longer pink. Add broth, chiles, beans, hominy, cumin, oregano, chile powder if using and cayenne and stir to combine. Bring to a boil, then lower to simmer for 30 minutes. Turn heat down to low and add sour cream, blending well. Cook for 5 minutes more, then serve hot. Top with additional sour cream, shredded Monterey Jack cheese and crushed tortilla chips.