As it finally begins to feel cooler, that means it's time to break out all my soup and stew recipes as well as try some new ones. Here is a new one I tried tonight, and it was a big hit!
White Chicken Chili
- 3 boneless, skinless chicken breasts, cut into cubes
- 1 onion, chopped
- 1 and 1/2 teaspoons garlic powder
- 1 tablespoon canola oil
- 2 cans (15.5 oz each) great northern beans, drained and rinsed
- 1 can (14.5 oz) chicken broth
- 2 cans (4 oz each) chopped green chilis
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
In a large saucepan, saute chicken, onion, garlic powder in oil until chicken is no longer pink in the center. Add beans, broth, green chilis and seasonings to saucepan. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Remove from heat and stir in sour cream and heavy whipping cream and serve. Makes 7 servings.
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