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In a large saucepan, saute chicken, onion and
garlic powder in oil until chicken is no longer
pink.
Add beans, broth, chilis and seasonings.
Bring to a boil.
Reduce heat, simmer uncovered, for 30 minutes.
Remove from the heat.
Stir in sour cream and whipping cream. Serve
immediately.
Serve with corn chips, shredded cheddar or
Monterey Jack Cheese. You can also cook on low in
the Crockpot for three hours.
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