Creamy White Chili3 chicken breasts, cut into 1/2" cubes
1 medium onion, chopped
3-4 garlic cloves, chopped
1 tablespoon oil
1 can (15 1/2 oz.) Great Northern Beans, rinsed and drained
1 can (14 1/2 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies (or jalapenos if you prefer)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup sour cream
1 cup heavy cream
8 oz. Monterrey Jack Cheese
Garnishes: sour cream, avocado, cilantro, and fried tortilla strips
In a large saucepan, saute chicken, onion and garlic in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in cheese, sour cream and cream. Add your garnishes at this time. Serve immediately. Makes about 6 servings.
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4 comments:
This looks yummy! I never really understoody why they call them cold fronts here in SE Texas. :) ~Lanie J.
Yummm This sounds so delicious. Its a must try. Thanks for the Recipe. The Pic most differently sold me on it. :)
Yummm..Kathy, this looks good. I just bought chili fixin's to try my hand at chili making. Will have to add this to my stash as I venture forth, grins.
Hello there and thanks for this lovely recipe (among others). Great blogging ladies. Come on over to see my lowly blog some time. I'd be honored to link with you. Take Care, Keri (a.k.a. Sam)
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