Friday, May 3, 2013

White Chicken Chili

Once again, I've gleaned another recipe from my dear friend Jeannie.  I don't know where she got this.  I've looked on-line and have found several similar recipes, but not the exact one.  So, I decided to post her recipe as she gave it to me.

White Chicken Chili is my latest favorite family meal.  It's very hearty and de-lish, especially comforting on a cold winter's day.


2 Lb. boneless skinless chicken breast-cubed
1 med. onion chopped
1 ½ tsp. garlic powder
1 T. olive oil
3 cans (15 ½  oz.) great northern beans-drained
1 can (14 ½ oz) chicken broth
2 cans (4 oz.) chopped green chilies
1 tsp. salt
1 tsp. dried oregano
½ tsp. pepper
1 tsp. cumin
¼ tsp. cayenne pepper
1 cup sour cream
½ cup whipping cream

In a large sauce pan sauté chicken, onion and garlic powder in olive oil until the chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to boil and reduce heat; simmer uncovered for 30 minutes.  Remove from heat – stir in cream and sour cream and serve.

Yields 7 servings.

I like to serve this with whole grain chips.

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