Creamy White Chili
Author
Ingredients
1 pound boneless skinless chicken breast halves, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 15.5oz cans great northern beans, rinsed and drained
1 14.5oz can chicken broth
2 4oz can chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Instructions
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 15.5oz cans great northern beans, rinsed and drained
1 14.5oz can chicken broth
2 4oz can chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. 7 servings.
This is a wonderful, warm and easy dish for the chilly (haha, get it?....chilly--chili....oh well, never mind) days of fall. Make it with my favorite cornbread, serve with a salad and it's a perfect meal. You can also find this recipe at http://www.reciperiot.com/recipes/chilirecipes.php, and the cornbread recipe at http://www.reciperiot.com/recipes/quickbreadrecipes.php (called Favorite Skillet Cornbread).
