Sunday, January 3, 2010

Creamy White Chicken Chili

Creamy White Chicken Chili
from Amie Snow

1 lb chicken breast, cut into ½ inch cubes (if you want to be lazy, buy one of those rotisserie chickens from the grocery store and pull the meat off)

1 medium onion, chopped

2 red potatoes, peeled and diced

½ cup celery

1 t garlic powder

1 T vegetable oil

2(15oz) cans great northern beans, rinsed, and drained

1(14oz) can chicken broth

2(4oz) cans diced green chilies
1t salt

¼ t ground cumin, rounded

1t dried oregano

½ t pepper

1/8 t cayenne pepper (I like all of the cayenne, but my kids like it better when I half it)

1 cup sour cream ½ cup whipping cream

Get all your ingredients ready first.

In a large sauce pan, saute chicken, potatoes, celery, 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 heat; stir in sour cream and whipping cream.

Serve immediately. (If you already have cooked chicken, just add it right before you add the creams so it can get warm)

7 servings.

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