Tuesday, March 13, 2012

White Chicken Chili

This chili is super warm and creamy and the perfect amount of spicy!  Its thick, but not overpowering and heavy.  Its the perfect cool evening chili if you want to mix things up.

White Chicken Chili
makes one medium sized pot!
via Betty Crocker cookbook

2-3 chicken breasts, diced
1 medium onion, diced
1 1/2 teaspoon garlic powder
1 tablespoon olive oil
2 cans great northern beans, drained and rinsed
1-2 cans chicken broth
2 cans diced green chilies
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1 cup half & half

Heat oil in stock pot.  Saute chicken, onion, and garlic powder until chicken is cooked through and onions are tender.  Add beans, chicken broth, green chilies, and remaining seasonings and bring to a boil.  Simmer for 30 minutes.  Remove from heat.  Stir in sour cream and half & half.  Serve warm!

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