Sunday, November 7, 2010

Creamy White Chili

So I have been looking for a white chicken chili for a while now. I've made a few that have cleared our sinuses, but have been looking for one with just the right amount of heat and flavor without making us blow our noses throughout the whole dinner. We really enjoyed this recipe! I can always tell by my husband's reaction whether a recipe is not so good, okay, good, or excellent. This definitely was classified as excellent. I finally found a white chicken chili we both like. This chili was on the spicy side for my two year old. I had to add sour cream to her bowl to calm down the heat. This is a really great cold weather chili. Loved it! It pairs excellently with this corn bread recipe.

Creamy White Chili

1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 cans great northern beans, rinsed and drained (I used white kidney beans.)
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
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 heavy whipping cream

1. In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies, and seasonings. Bring to a boil.

2. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately.

Recipe Source: The Taste of Home Cookbook

Linked to:  Cookbook Sundays hosted by Brenda's Canadian Kitchen

1 comment:

Brenda said...

Taste of Home never lets me down! I love white chili as a change from the beef chili. I had to laugh at your description of blowing your nose throughout the whole dinner when something is too hot. Been there, done that! Thank you so much for linking up this month to Cookbook Sundays. I hope you'll come back next month and have a great week!


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