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Creamy White Chicken Chili

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Posted By: Calidreamin
Posted In:  Soups/Chilis
Page Views:  2222 views
Preparation Time:  30 minutes
Cooking Time:  30 minutes
Course: soups
Cusine: north american

Ingredients

1 lb. boneless, skinless chicken breasts, cut into ½-inch cubes

1 medium onion, chopped  (I always use a small onion.)

1½ tsp. garlic powder

1 Tbls. vegetable oil

2 cans (15½ oz. each) great northern beans, rinsed and drained

1 can (14½ oz.) chicken broth

2 cans (4 oz. each) chopped green chilies

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

½ tsp. black pepper

¼ tsp. cayenne pepper

1 cup (8 oz.) sour cream

½ cup whipping cream

Directions

In a large saucepan, sauté chicken, onion, and garlic powder in the vegetable 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 heat; stir in sour cream and cream.  Serve immediately.  Yield: 6 servings.  I always make a roux with melted butter & flour to thicken it all up at the end...I don't like it quite so thin as what it comes out on its own.  ROUX -  Equal parts flour and butter, cook until golden brown and add  (for this size recipe I'd do 2 T of each).

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