Sour cream and whipping cream are stirred into this chili, making it extra rich and creamy. Double this recipe and keep it warm for your guests in a 5-quart slow cooker.
1 tablespoon oil
1 pound boneless, skinless chicken breasts, cubed
1 onion, chopped
1 (14-oz.) can chicken broth
2 (15.8-oz.) cans Great Northern beans, drained and rinsed
2 (4 1/2-oz.) cans chopped green chiles
1 1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (8-oz.) container sour cream
1 cup whipping cream
2 cups shredded Monterey Jack cheese
Garnish: cilantro sprigs
How to Make It
Heat oil in a large skillet over medium heat; add chicken and onion. Saute 10 minutes, or until chicken is cooked through; set aside.
Combine broth, beans, undrained chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat. Add chicken mixture; reduce heat and simmer 30 minutes. Add sour cream, stirring well. Top each serving with shredded cheese; garnish, if desired.