Thursday, October 9, 2008

Creamy White Chili

Whohoo! It's officially the time of year for soups and chilis. For all you die-hard red chili fans, you should just give this white chili a won't be sorry.

1 lb. boneless skinless chicken breasts, cut into cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 Tbl. vegetable oil
2 cans white beans, rinsed well and drained
3/4 14oz. can chicken broth (use can use the whole can for thinner chili)
2 (4oz.) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream (optional)

In a large pot, sauté 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 (or just turn the burner off); stir in sour cream and cream. Serve immediately.

1 comment:

dana in dublin said...

One thing I like about living in Ireland is that 95% of the time it is soup and hot chocolate weather. I love making soups and stews! I haven't made a white chili yet. I'll have to try this one out. I love your food blog- what a great idea!


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