Tuesday, August 12, 2008

Creamy White Chili

yes, it's still summer but come fall you should make it. someone asked me for this recipe yesterday and thought i'd share.

Creamy White Chili
Serves 7

1 lb. boneless skinless chicken breast, cut into ½” pieces
1 medium onion
1 ½ tsp. chopped fresh garlic
1 T. veg. oil
2 cans (15.5 oz) great northern beans, rinsed and drained (I use more beans and cook up dried beans if there is time)
1 can (14.5 oz) chicken broth (again homemade is better. i make it from rotisserie bones then freeze it in ice cubes so i have it on hand)
1 can (14.5 oz) chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
½ tsp pepper
½ tsp. cayenne pepper (go on, give it a few more shakes)
1 cup sour cream
½ cup half & half

Saute chicken, onion and garlic in oil, until chicken is no longer pink. Add beans, broth, chilis and seasoning. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and half & half. Serve immeeejiately.

1 comment:

caron said...

i am making this recipe this evening. can't wait! anticipating greatness!