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Tuesday, November 1, 2011

Creamy White Chicken Chili

Another great recipe I found in a magazine. Not as good as the Shrimp and Corn soup, but a keeper.

Creamy White Chicken Chili
I found this recipe in a magazine and decided to give it a try. I have to say, this recipe is a keeper.

1 TBSP Olive Oil
1 1/2 Pounds Skinless, Boneless Chicken Breast Halves, Chopped
1/3 Cup Finely Chopped Sweet Onion
4 Cloves of Garlic, Minced
2 15-Ounce Cans Great Northern Beans, Rinsed and Drained
1 14.5-Ounce Can Chicken Broth
3 4-Ounce Cans Diced Green Chili Peppers, Undrained
1 1/2 TSP Garlic Powder
1 1/2 TSP Ground Cumin
1 TSP Garlic Salt
1/4 TSP Cayenne Pepper
1/4 TSP Ground Black Pepper
1 8-Ounce Carton Sour Cream
1/4 Cup Whipping Cream
Shredded Cheddar Cheese
Green Onions

In a Dutch Oven heat the oil over medium-high heat. Add chicken, sweet onion, and garlic; cook and stir about 7 minutes or until chicken is no longer pink. Stir in beans, chicken broth, green chile peppers, garlic powder, cumin, garlic salt, cayenne pepper, and black pepper.

Bring to a gentle boil; reduce heat. Simmer, uncovered for an hour, stirring occasionally. After an hour, mash the beans slightly with a potato masher.

Stir in sour cream and whipping cream and heat on low for 30 minutes.

Serve and top with cheddar cheese and green onions. Enjoy

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