Friday, July 23, 2010
Creamy White Chicken Chili
This recipe came my way through a coworker. She mentioned it as her plan for her family's dinner that evening and I had to have the recipe.
½ pound Boneless Skinless Chicken Breasts Chopped Into ½ Cubes
½ medium Onion Chopped
1 small Cloves Garlic Chopped
1 ½ tsp Oil
1 can Great Northern Beans Drained
½ can Chicken Broth
1 (4 oz) Can Chopped Green Chilies
½ tsp Salt
Fresh Ground Pepper
½ tsp Chili Powder
½ tsp Cumin
½ tsp Cayenne Pepper
6 ounces Sour Cream
In a large saucepan saute chicken, onion and garlic in oil until chicken is done. Add beans, broth, chilies, salt and pepper. Simmer for 30 minutes. Remove from heat and add sour cream.
Slow cooker instructions: cut up chicken, onion and garlic and add to crock pot. Add rest of ingredients except the sour cream and cook on low for 8 hours. Add sour cream about 15 minutes before serving before serving.
*I have made it in the slow cooker the last couple of times and I prefer that method. The flavors meld together and the chicken is very tender. It is also such an easy way to have dinner ready when I get home from work. I did add the last three spices to the original recipe as we like a bit more spice.