easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Monday, January 25, 2016

Creamy White Chicken Chili

I despise chili, unfortunately, the rest of my family adores it. White chicken chili is about the closest thing I will eat to actual chili.  Chili is one of the foods that I hated as a kid and still hate today.  Most foods that I didn't enjoy as a kid, I grew to like as my tastes matured.  Chili does not fit that bill.  Miss F was so happy to have chili for dinner, though she would prefer chili from a can (double gross) for dinner any day.  Thanks to Taste of Home Cooking for the fantastic and family pleasing recipe.
Creamy White Chicken Chili

1 tablespoon oil
1 pound boneless, skinless chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
2 cloves garlic, finely minced or grated
2 cans (15 ½ ounces each) Great Northern Beans, rinsed and drained
1 can (14 ½ ounces) chicken broth
1 can chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 cup sour cream
½ cup heavy whipping cream
Grated cheddar cheese, for garnish

Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and onion, sauté for 3 to 5 minutes, until the onion has softened. Add the garlic and sauté for 30 seconds more. Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne. Bring to a boil, reduce the heat to low and simmer for 30 minutes. Remove from the heat and stir in the sour cream and heavy cream, serve topped with cheddar cheese.

Pin It Now!

No comments:

Related Posts Plugin for WordPress, Blogger...