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

2 comments:

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

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  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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