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| CREAMY WHITE CHILI | ||
| Yields 7 servings | ||
| 1 lb. boneless skinless chicken breasts, cut into 1/2-in. cubes 1 med. onion, chopped 1-1/2 tsp. garlic powder 1 tbsp. vegetable 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 whipping cream |
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| In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add 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. Serve immediately. | ||