Monday, January 19, 2009

Creamy White Chili

This is quite spicy, but we like it that way. I'd recommend decreasing the cayenne or omitting it if you don't like really hot chili or will be serving it to children.

-Taste of Home and Thomalee Abraham

1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2-3 (15 1/2 oz) cans Great Northern beans, rinsed and drained
1 (14 1/2 oz) can chicken broth
1-2 (4 oz) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. (8 oz) sour cream
1/2 c. whipping cream

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 boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat; stir in sour cream and cream. Serve immediately. Serves 7.
(To keep them from curdling, temper sour cream and cream by stirring in a little broth from the chili before adding them to the pot.)

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