Ingredients: |
Ingredients: 1 lb boneless, skinless chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
1 ½ tsp garlic powder or 2 cloves garlic, finely minced
1 Tbsp oil
2 cans (15 ½ oz) Great Northern Beans, rinsed and drained
1 can (14 ½ oz) chicken broth
8 oz chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 c sour cream
½ c whipping cream
fresh cilantro, for garnish
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Directions: |
Directions:In large saucepan, sauté chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This chili is especially good served with tortilla chips.
Slow cooker option:
In a medium slow cooker, place 1 lb chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chilies, and all of the spices. Do not add sour cream or cream yet. Reduce chicken broth to 12 oz. and pour over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you will cook on the longer end of spectrum).
Remove chicken to cutting board and shred into bite-sized pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the slow cooker with the other ingredients. Let the soup cook until warm. |
This recipe for White Chicken Chili is from