8 boneless, skinless chicken breasts
1 (14 oz.) can chicken broth
1 large onion, chopped
2 fresh jalapeño peppers, seeded & finely chopped
1 Tbsp. chopped garlic
2 (15 oz.) cans Great Northern beans, undrained
2 (15 oz.) cans black beans, drained
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. salt

Cut chicken into 1/2 inch cubes.  Spray large, deep pot or saucepan with nonstick cooking spray.  Heat over medium-high.  Add chicken; cook 2 minutes, stirring frequently.  Add onion, chilies and garlic.  Cook 5 minutes longer, stirring occasionally.  Add remaining ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, 20-30 minutes or until chicken is done.

Top individual servings with sour cream.

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