Creamy White Chili
Category: Soups             Servings:


1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
(I use 1 can of chicken from the cannery)
1 medium onion, chopped
1 1/2 tsp garlic powder
1 TBSP oil
2 cans (15 oz. each) Great Northern beans, drained
1 can chicken broth
2 cans green chilies
1 tsp. salt
1 tsp. cumin
1 tsp.oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream


In a large pot, saute chicken, onion, garlic 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 heat; stir in sour cream and whipping cream.
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