Creamy White Chili Recipe
Ingredients
| 1 pound boneless skinless chicken breasts | ||
| Onion | 1 Medium, chopped | |
| Garlic powder | 1 1/2 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Great northern beans | 2 Can (10oz), drained, rinsed | |
| Chicken broth | 1 Can (10oz) | |
| Green chiles | 2 Can (10oz), chopped | |
| Salt | 1 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Cayenne pepper | 1/2 Teaspoon | |
| Sour cream | 1 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs) | |
Directions
Rinse the chicken and pat dry.
Cut into cubes.
Saute the chicken with the onion and garlic in hot oil in a skillet until chicken is no longer pink.
Stir in the beans, chicken broth, chiles, salt, cumin, oregano, black pepper and cayenne pepper; bring to a boil.
Reduce heat; simmer, uncovered, for 30 minutes.
Remove from heat.
Stir in the sour cream and heavy cream.
Serve immediately.
Cut into cubes.
Saute the chicken with the onion and garlic in hot oil in a skillet until chicken is no longer pink.
Stir in the beans, chicken broth, chiles, salt, cumin, oregano, black pepper and cayenne pepper; bring to a boil.
Reduce heat; simmer, uncovered, for 30 minutes.
Remove from heat.
Stir in the sour cream and heavy cream.
Serve immediately.
Chef
