Creamy White Chili

Just the right healthy soup for a cold winter night

1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 tsp garlic powder
1 T canola oil
2 cans (15-1/2 oz each) great northern beans, rinsed and drained
1 can (14-1/2 oz) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup (8 oz) sour cream
1/2 cup heavy whipping cream

In a large saucepan, saute the chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add the beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in sour cream and cream. 
Shredded cheese and southwest seasoning
Garnish with chopped green onion and cheese
Yield:  7 servings

Mission Oak Inn Central Illinois Bed and Breakfast

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