Wednesday, November 3, 2010

Creamy White Chicken Chili

Do any of the following weather conditions apply to where you are right now?

Pleasantly sunny with a fall bite in the air

If so, you NEED to make this creamy white chicken chili! It is one of my all tie favorite dishes and I can hardly believe I’ve never featured it here before. I can also hardy believe I don’t have a better picture of it! Crap! While it looks rather washed out above, this chili if FULL of flavor with green chilies, tender chicken, creamy white beans and silky ‘broth’. It is a winner - especially in the winter – but it’s great ANY day.

Creamy White Chicken Chili

3 boneless, skinless chicken breasts cut into ½ inch pieces
1 medium chopped onion
1 ½ tsp garlic powder
1 T vegetable oil
3 cans (15 ½ oz each) great northern white beans, rinsed and drained
1 can chicken broth
2 cans (those small cans) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper’1/4 tsp cayenne pepper
1 cup sour cream
½ cup whipping cream (can use half-n-half)

In large skillet, sauté chicken, onion and garlic in vegetable oil until chicken is no longer pink.
Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes stirring occasionally. Remove from heat**. Stir in sour cream and whipping cream. Heat through. Serve immediately.

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