Thursday, October 27, 2011

White Chicken Chili

             2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch cubes
             1 large onion, chopped
             1 T. garlic powder
             2 T. vegetable oil
             4 - 15oz. cans great northern beans, rinsed and drained
             2 - 14.5oz. cans chicken broth
             2 - 4oz. cans chopped green chilis
             1 t. salt
             2 t. ground cumin
             2 t. dried oregano
             1 t. pepper
             1/2 t. cayenne pepper
             2 cups (16oz.) sour cream
             1 cup half and half cream
In large (6 qt.) dutch oven pot, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilis, and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Remove from heat; stir in sour cream and half and half.  Serve immediately or keep warm in crock pot.


(Thursday night dinner for the football team as picked by our oldest.)

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