Soups

White Chicken Chili

2 large boneless, skinless chicken breasts, cut into 1/2-1/4 inch cubes

1 medium onion, chopped

1 1/2 tsp. Garlic Powder

1 Tbsp. Olive Oil

2 15 oz. cans Great Northern White Beans, drained and rinsed

16 oz. Chicken broth

1 4 oz. can Chopped Green Chilis (don’t drain)

1 tsp. Salt

1 tsp. Ground Cumin

1 tsp. Dried Oregano

1/2 tsp. Pepper

1 Cup Sour Cream

1/2 C. Heavy Cream

In a large saucepan, saute onions, chicken and garlic powder until chicken is no longer pink. I usually add a 1/2 C or less of water to keep the chicken moist.

Add chicken broth, beans, chilis and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

Remove from heat and add heavy cream and sour cream.

Can use Wylers bouillon granules and water for the chicken broth.

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