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.

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