Wednesday, October 24, 2012

White Chicken Chili

Stovetop - 30 minutes. Serves 6


1 lb boneless chicken breast, 1/2" cubes
1 medium onion, chopped
1.5 tsp garlic powder
1 T oil
2 cans Great Northern Beans (15.5 oz each), rinsed/drained
1 can chicken broth
2 cans chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1/2 tsp black pepper
1/4 tsp cayenne
1 c sour cream
1/2 c whipping cream


Saute the chicken, onion and garlic in oil until no longer pink. 

Add the beans, broth, chilies and seasonings.  Bring to a boil.

Reduce heat and simmer 30 minutes.  Remove from heat and stir in sour cream and whipping cream.


I use dried beans that I soak overnight, fresh garlic, and homemade chicken broth. 
I have used olive oil, veggie oil, and coconut oil. 
I always add way more water when I make the chicken broth so it's more like a soup to serve a larger amount of people. 
Very good as a chili and won an award at the town Heritage Days Chili Cook-off.

Try adding tomatillos.

My family LOVES this recipe.

source: Menan Newsletter, changes by Sara Carney

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