Creamy White Chili
I got the best white chicken chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 7
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 medium onion chopped
- 1 tablespoon canola oil
- 1-1/2 teaspoons garlic powder
- shredded cheddar cheese optional
- 2 cans (4 ounces each) chopped green chilies
- 1 pound boneless skinless chicken breasts, cut into 1/2-i
- tortilla chips optional
- 1 can (14-1/2 ounces) chicken broth
- 2 cans (15-1/2 ounces each) great northern beans, rinsed
- sliced seeded jalapeno pepper optional
- Carbohydrate 1.60447450531892 g
- Cholesterol 21.3535714366959 mg
- Fat 8.22380358306247 g
- Fiber 0.132030100042813 g
- Protein 0.986191635202698 g
- Saturated Fat 3.9736002370812 g
- Serving Size 1 1 servings. (101g)
- Sodium 13.9419783967852 mg
- Sugar 1.47244440527611 g
- Trans Fat 0.354814552139529 g
- Calories 83 calories
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the 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. If desired, top with tortilla chips, cheese and jalapenos.
