Creamy White Chili Recipe photo by Taste of Home
Creamy White Chili
TOTAL TIME: Prep: 10 min. Cook: 40 min.
YIELD: 7 servings.
Years ago, as a time-starved college student, I got this wonderful recipe from my sister-in-law. She had made a big batch and served it to a crowd one night. It was a hit—and easy and quick. In all my years of cooking, I’ve never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana
Ingredients
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1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
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1 medium onion, chopped
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1-1/2 teaspoons garlic powder
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1 tablespoon canola oil
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2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
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1 can (14-1/2 ounces) chicken broth
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2 cans (4 ounces each) chopped green chiles
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1 teaspoon salt
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1/2 teaspoon pepper
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1/4 teaspoon cayenne pepper
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1 cup sour cream
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1/2 cup heavy whipping cream
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Optional: Tortilla chips, shredded cheddar cheese, and sliced seeded jalapeno pepper
Directions
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1.
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
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2.
Remove from the heat; stir in sour cream and heavy cream. If desired, top with tortilla chips, cheese and jalapenos.
Nutrition Facts
1 cup: 334 calories, 16g fat (8g saturated fat), 81mg cholesterol, 1045mg sodium, 24g carbohydrate (3g sugars, 7g fiber), 22g protein.
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