Sunday, January 6, 2013

white chicken chili.

White Chicken Chili from Heidi:

1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp garlic powder or 2 cloves fresh garlic finely minced
1 T oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chiles (If you like less kick, add just one can)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Top with:

Fresh cilantro
tortilla chips

In a large saucepan, saute chicken, onion and garlic powered (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

No comments:

Post a Comment