Thursday, January 20, 2011

Creamy White Chicken Chili

***Check out my new blog for better pics of this fantastic chili!

This one is definitely one of our favorites! I asked Brad what recipe I should put next, and this is what he said! We actually wrote "Double Me!" next to the title in the cookbook! The picture doesn't do it justice- especially since there's a tomato on it- what's that about??

1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoon garlic powder
1 tablespoon vegetable oil
2 cans (15 1/2 oz each) great northern beans (not sure what these are, so I use kidney beans), rinsed and drained
1 can (14 1/2 oz) chicken broth
2 cans (4 oz each) chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 cup (8 oz) sour cream (I use low fat)
1/2 cup heavy whipping cream

1. In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles, and seasonings. Bring to a boil.
2. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and cream. Serve immediately.

*We eat this with tortilla chips (dipping!), and this is usually demolished by 4 adults.

{Kudos to The Taste of Home Cookbook!}

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