Friday, January 29, 2010

Creamy White Chili

I really enjoyed this chili! I keep accidentally calling it soup, though, because it's on the thin side for a chili. It was very flavorful, just spicy enough, and nice and filling.

Creamy White Chili
1 lb. chicken breasts, cut into bite sized pieces
1 medium onion, diced
1 1/2 t. garlic powder (it seemed like a lot to me, but I went with it, and it was delicious!)
1 T. oil
2 cans (about 15 oz each) Great Northern beans, drained and rinsed
1 can (or about 1 3/4 c.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 t. salt
1 t. cumin
1 t. oregano
1/2 t. pepper
1/4 t. cayenne pepper
1 c. sour cream
1/2 c. cream

In a large saucepan saute chicken, onions, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Remove from heat and stir in sour cream and cream. Serve immediately.

Garnish with fresh cilantro if desired. Also, it tastes really good served with tortilla chips. We only had a tiny bit of chips in the bottom of a bag, and we were going for every last little crumb. ;)

Once again, it's a big hit from My Kitchen Cafe. Her site is really full of great ideas! Here's a link to the original recipe: Creamy White Chili.

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