Years ago my mom found this recipe for White Chicken Chili in one of her magazines. We tried it one winter to add a variety to chili night with family and it instantly became a family favorite. It's spicy and creamy all in one. Best served with some White Cheddar Cheeze-itz.
I have been meaning to make up big batches of chili and spaghetti and all kinds of good freezer items to fill my freezer. Since most nights I am too busy or out late to cook, these will be perfect. I asked mom for the recipe and finally got around to making it the other night!
1 pound chicken
1 medium sized onion
1 tablespoon garlic powder
1 tablespoon olive oil (or veggie oil)
2 cans (15.6 oz each) of great northern beans; rinsed and drained
2 cans (4 oz each) of chopped green chilled
14 oz chicken broth
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1/2 tsp pepper
1/2 tsp cayenne pepper
8 oz sour cream
1/2 cup whipping cream
In large pot saute chicken, onion, oil, and garlic powder until the chicken is no longer pink. Add beans, chilled, broth, and spices. Bring to a boil then reduce heat to simmer for 30 minutes. Add sour cream and whipping cream right before serving.
It is such a SUPER easy recipe. Literally took me 15 minutes to put together, including chopping the onion and chicken. I let mine simmer for over an hour just to get all the yumminess to full flavor, but 30 minutes would definitely be long enough. Enjoy friends:)