Saturday, October 8, 2011

Creamy White Chili

adapted from Taste of Home February/March '01

1 lb boneless skinless chicken breasts, cut into 1/2" cubes
1 medium onion, chopped
8 oz poblano peppers, seeded and diced
1 1/2 tsp garlic powder
Oil to saute
31 oz canned white beans, rinsed and drained (I used navy)
16 oz chicken broth
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
8 oz sour cream
1/2 c heavy cream

Saute chicken, onion, peppers, and garlic powder until chicken is no longer pink. Add beans, broth, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and cream.

This was SOOO yummy!

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