Creamy White Chili

Creamy white chili


This chili is a little different—smooth, creamy and satisfying. Best of all, it’s quick and easy to make. If you don’t like spicy food, leave out the cayenne pepper.  You can buy dried beans and cook them and substitute them for the canned beans, if you want to save a little money.  You can also roast your own poblano peppers, for the same reason. This link has directions how to roast your own peppers.

1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes, or if desired, cooked chicken may be substituted
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2 cans (15-1/2 oz. each) great northern beans, rinsed and drained
1 can (14-1/2 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup (8 oz.) sour cream
1/2 cup whipping cream

In a large saucepan, sauté raw chicken (if using), 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 min. Remove from the heat; stir in sour cream and cream. If using pre-cooked chicken, add during simmering time to heat through. Serve immediately.
Yield: 7 servings


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