Another hit from Jamie the Titanium Chef! If we had a five spoon rating that would describe this one, but we will have to use 4 spoons for now.
Creamy White Chili
1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoon garlic powder
1 Tbsp. vegetable oil
2 cans (15.5 ozs each) great northern beans, drained
1 can (14.5 oz.) chicken broth
2 cans (4 ozs 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 sour cream
1/2 cup 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 the heat; stir in sour cream and cream. Serve immediately. Serves 7.
**To make it lower in fat use light or low fat sour cream and milk instead of whipping cream. I make it this way every time and it tastes great!
Creamy White Chili
1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoon garlic powder
1 Tbsp. vegetable oil
2 cans (15.5 ozs each) great northern beans, drained
1 can (14.5 oz.) chicken broth
2 cans (4 ozs 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 sour cream
1/2 cup 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 the heat; stir in sour cream and cream. Serve immediately. Serves 7.
**To make it lower in fat use light or low fat sour cream and milk instead of whipping cream. I make it this way every time and it tastes great!
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