Chili: White Chicken Chili - Creamy
Quick and easy
Delicious served with slices of my homemade cornbread
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into 1/2" pieces
- 1 medium onion, chopped
- 1-1/2 t. garlic powder
- 2 Tbls. canola oil
- 2 (15 oz.) cans great northern beans, rinsed and drained
- 14 oz. can chicken broth
- 4 oz. can chopped green chilies
- 1 t. salt
- 1 t. ground cumin
- 1 t. dried oregano
- 1/2 t. course black pepper
- 1/4 t. cayenne pepper
- 8 oz. low fat sour cream
- 1/2 c. heavy whipping cream
Instructions
In a 3 qt. saucepan, sauté the chicken, onion and garlic powder in oil until chicken is no longer pink. Drain fat.
Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer partially covered for 30 minutes. After 15 minutes, take sour cream and whipping cream out of refrigerator to get to room temperature (so it won't curdle when you add to hot soup).
Remove from heat; stir in sour cream and cream.
NOTE: Serves 4