Creamy White Chili: Difference between revisions
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New page: {{RecipeSummary |PrepTime=20 min |CookTime=40 min |Source=[http://mykitchencafe.blogspot.com/2008/09/creamy-white-chili.html My Kitchen Cafe] |Rating=Very good |Yield=~6 servings }} === In... |
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|Source=[http://mykitchencafe.blogspot.com/2008/09/creamy-white-chili.html My Kitchen Cafe] | |Source=[http://mykitchencafe.blogspot.com/2008/09/creamy-white-chili.html My Kitchen Cafe] | ||
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|Yield=~6 servings | |Yield=~6 servings | ||
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[[Category:Chicken]] | [[Category:Chicken]] | ||
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Latest revision as of 02:22, 4 January 2022
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 40 min |
| Source | My Kitchen Cafe |
| Yield / serves | ~6 servings |
| Rating | Very good |
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 medium onion, chopped
- 1 1/2 teaspoons garlic powder
- 1 tablespoon 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 chilies (if you like less kick, add just one can)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup whipping cream
Preparation
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add 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. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.
