Creamy White Chili

Creamy White Chili Recipe
Oxmoor House
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.

Yield:

Recipe from


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

Preparation

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

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.

Top each with shredded cheese; garnish, if desired.

Note:

Gooseberry Patch Family Favorite Recipes

 

December 2008
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