1 – Medium Onion (chopped)
1 – Small Can Mushrooms (chopped…optional)
1 ½ Tsp. - Garlic Powder
1 Tbs. - EVOO
1 – 15 ½ oz. - Great Northern Beans
1 – 15 ½ oz. - Cannellini Beans
1 – 14 ½ oz. - Chicken Broth
2 – 4 oz. - Green Chilies (chopped…I used 1 can)
1 C. - Frozen Corn (optional)
1 Tsp. - Salt
1 Tsp. - Cumin
1 Tsp. - Dried Oregano
½ Tsp. - Pepper
¼ Tsp. - Cayenne Pepper
8 oz. - Sour Cream
½ C. - Heavy Cream
In a large soup pot sauté the chicken, onion, mushrooms, and garlic powder in EVOO until the chicken is no longer pink. Add the beans (liquid too), broth, chilies, corn and seasonings, bring to a boil. Simmer uncovered for about 30 minutes, stirring occasionally. Remove from heat and stir in the sour cream and heavy cream. Serve immediately with a side salad or good crusty bread.