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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sour cream and whipping cream are stirred into this chili, making it extra rich and creamy. Double this recipe and keep it warm for your guests in a 5-quart slow cooker. Ingredients:
1 tablespoon oil |
1 pound boneless, skinless chicken breasts, cubed |
1 onion, chopped |
1 (14-oz.) can chicken broth |
2 (15.8-oz.) cans great northern beans, drained and rinsed |
2 (4 1/2-oz.) cans chopped green chiles |
1 1/2 teaspoon garlic powder |
1 teaspoon salt |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1 (8-oz.) container sour cream |
1 cup whipping cream |
2 cups shredded monterey jack cheese |
garnish: cilantro sprigs |
Directions:
1. Heat oil in a large skillet over medium heat; add chicken and onion. Saute 10 minutes, or until chicken is cooked through; set aside.
2. Combine broth, beans, undrained chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat. Add chicken mixture; reduce heat and simmer 30 minutes. Add sour cream, stirring well. Top each serving with shredded cheese; garnish, if desired.
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