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Creamy White Chili

Oxmoor House
Yield
Sour cream and whipping cream are stirred into this chili, making it extra rich and creamy. Rotate white chili into your menu as a substitute for chili with beef and kidney beans.

Ingredients

  • 1 tablespoon vegetable 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 (4.5-oz.) cans chopped green chiles, drained
  • 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

  1. Heat oil in a large skillet over medium heat; add chicken and onion. Sauté 10 minutes or until chicken is done; set aside.

  2. Combine broth, beans, 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 and whipping cream, stirring well.

  3. Top each with shredded cheese; garnish, if desired.

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