Creamy white chili

by Elsha

It continues to be fridgedly cold here, so I'm always on the lookout for recipes to warm us up. This one fit the bill nicely. This chili recipe comes from The Taste of Home Cookbook which is one of my favorites. It was spicy and satisifying, we'll definitely be making it again.

{photo credit: tasteofhome.com}

Here's the recipe:

1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes 

1 medium onion, chopped

1-1/2 tsp garlic powder

1 tbsp vegetable oil

2 cans (15-1/2 oz each) great northern beans, rinsed and drained

1 can (14-1/2 oz) chicken broth

2 cans (4 oz each) chopped green chilies

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 cup (8 oz) sour cream

1/2 cup heavy whipping cream

First, saute the chicken, onion, and garlic powder in oil until the chicken is cooked through. Add the beans, broth, chilies, and seasoning. Bring to a boil. Next, reduce heat and simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and cream. Serve immediately.

I actually made this using canned chicken to save time, and because I only had frozen chicken breasts, but that worked great. I sauteed in olive oil, because that's my habit. Also, apparently I did not do a great job of reading the recipe through while I was making it, because I realized AFTER I added two cans of chopped green chilies that it called for two 4 oz cans and I had added two 7 oz cans. Whoops! Also, spicy! 

Comments

[Julie]

I make a very similar version in the slow cooker all the time. It's one of the few meals my entire family will eat. I'll have to try this version sometime!