Monday, March 1, 2010

White Chicken Chili

White Chicken Chili
2 Boneless skinless chicken breasts, cubed
1 medium onion, chopped
1 1/2 tsp garlic powder
1 TBSP vegetable oil
2 15oz cans great northern beans rinsed and drained
3 c water & 3 bouillon cubes (or chicken broth)
2 4oz cans green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp chili powder
1 c sour cream
1/2 c whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasoning. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.

I got this recipe from our ward cookbook. It was posted by Candi M. I first had it last year at our ward Halloween party. It was so awesome. Of course I changed it just a little bit as I always do. It was so fast and easy, and the leftovers were so good.
Pin It!

No comments:

Post a Comment