Creamy White Chili
I got the best white chicken chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. - Laura Brewer, Lafayette, Indiana
Ingredients
- 1 lb boneless skinless chicken breasts cut into 1/2-inch cubes
- 1 medium onion chopped
- 1-1/2 t garlic powder
- 1 T canola oil
- 2 cans (15-1/2 ounces each) great northern beans rinsed and drained
- 1 can (14-1/2 ounces) chicken broth
- 2 cans (4 ounces each) chopped green chiles
- 1 t salt
- 1 t ground cumin
- 1 t dried oregano
- 1/2 t pepper
- 1/4 t cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- tortilla chips optional
- shredded cheddar cheese optional
- sliced seeded jalapeno pepper optional
Instructions
- In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese, and jalapenos.
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