Creamy White Chili
1 lb boneless, skinless chicken breast cut into ½ inch cubes
1 medium onion, chopped
1 ½ tsp garlic powder
1 tbsp vegetable oil
2 cans (15 ½ oz ea) great norther beans, rinsed and drained
1 can (14 ½ oz) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 C (8oz) sour cream
½ C whipping cream
In a 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. Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.
Makes 7 servings.
1 medium onion, chopped
1 ½ tsp garlic powder
1 tbsp vegetable oil
2 cans (15 ½ oz ea) great norther beans, rinsed and drained
1 can (14 ½ oz) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 C (8oz) sour cream
½ C whipping cream
In a 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. Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.
Makes 7 servings.