Creamy White Chili

A great way to warm up on a cool day!  This chili has just the right amount of kick, without sending the kids running!  We serve ours over some sticky white rice, with cheese sprinkled on top (I dare you to try it).  YUM!


Creamy White Chili

1 lb Boneless, Skinless Chicken Breasts, cut into 1/2" cubes
1 Medium Onion, chopped
1 1/2 Tsp Garlic Powder
1 Tbsp Oil
2 - 15 1/2 oz Cans Great Northern Beans, rinsed and drained
1 - 14 1/2 oz Can Chicken Broth
1 - 4 oz Can Chopped Green Chilies (add another can for more kick)
1 Tsp Salt
1 Tsp Ground Cumin
1 Tsp Dried Oregano
1/2 Tsp Ground Pepper
1/4 Tsp Cayenne Pepper
1 Cup Sour Cream
1/2 Cup Whipping Cream

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

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