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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