Monday, December 15, 2008

Creamy White Chili

This is a wonderful meal ~ very comfort food-ish. You won't be disappointed. However, if you are looking to make a large amount and freeze it, freeze it BEFORE adding the heavy cream and sour cream!

1 pound boneless skinless chicken breasts, cut into ½-inch cubes
1 medium onion, chopped
1½ teaspoons garlic powder
1 Tablespoon vegetable oil
2 cans (15½ ounces each) great northern beans, rinsed and drained
1 can (14½ ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 cup (8 ounces) sour cream
½ cup heavy whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil.

Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately.

Yield: 7 servings (this is what the recipe says, but I'd say 4)

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