February 4, 2011

White Chicken Chili

The best white chicken chili recipe I have come across. Serve with corn muffins. Recipe courtesy of Julie Balensiefer; my notations in blue.

White Chicken Chili

2 lbs. boneless, skinless chicken breasts – cut into cubes (or use canned chicken chunks)
2 medium onions, chopped
3 teaspoons garlic powder
2 tablespoons oil
4 cans (15 ½ oz. each) Great Northern Beans, rinsed and drained
2 cans (14 ½ oz. each) chicken broth (suggest using 3 cups broth for a thicker chili)
4 cans (4 oz. each) chopped green chilies
2 teaspoons salt
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon black pepper
½ teaspoon cayenne pepper
 2 cups sour cream (light)
1 cup heavy whipping cream (half & half)

In a large pot, saute chicken (unless it’s canned, & then add the chicken after sautéing) onion and garlic powder in oil until the chicken is no longer pink.  Add the (chicken, if canned), beans, broth, chilies and all seasonings.  Bring to a boil, and then simmer, uncovered, for 30 minutes.  After 30 minutes, stir in the sour cream and whipping cream.  Can be served immediately, or left on the lowest heat.  Serve with shredded cheese, sour cream, or tortilla chips.

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