Friday, February 4, 2011

The Ultimate Creamy White Chili

This delicious recipe for Creamy White Chili comes from My Kitchen Cafe. It is a delicious mix of chicken, chilies, beans and yummy toppings makes this my ultimate white chili recipe. I was eating leftover for days and never got sick of it.

The Ultimate Creamy White Chili
Makes 6 servings

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
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 whipping cream

Optional toppings:
Fresh cilantro, chopped
Frito's or tortilla chips
shredded Monterey Jack cheese
sour cream

1. 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 a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with desired toppings. Serve immediately.

Recipe from My Kitchen Cafe


  1. So glad you liked this recipe! It is one of our favorites, too, and like you, I can eat the leftovers for days!

  2. This recipe sounds SOOOO good! The weather is heating up here in Texas, so I better make this fast on one of our chilly nights. Love it!


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