Melanie's White Bean Chicken Chili |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 7 |
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I substitute olive oil for the vegetable oil. I use 2% milk in place of the half and half. I also only use 1 can of green chiles instead of two. Ingredients:
1 lb boneless skinless chicken breast, cut into 1/2 in cubes |
1 medium onion (use half the onion) |
1 minced garlic or 2 garlic cloves or 1 teaspoon garlic powder |
1 tablespoon vegetable oil |
16 ounces great northern beans (white) |
8 ounces chicken broth |
1 chopped green chili peppers or 2 (4 ounce) cans green chilies |
1 teaspoon salt |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1 cup sour cream |
1/2 cup whipping cream |
Directions:
1. In larger pot, saute chicken with onion and garlic until chicken is not pink. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream right before serving.
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