Creamy White Chili
serves 7
1 1/2 lbs 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, drained and rinsed
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 black pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, sauté chicken, onion, and garlic powder in oil until
chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to
boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in
sour cream and cream. Serve immediately.
