DH has already ranked this as “The Best New Recipe of 2010″ — and 2010 isn’t over yet! LOL
It was simple to throw together, and MEGA flavorful….I think. See, I have this cold…so I’m not sure I’m tasting it 100%. Nonetheless, we both loved it — it will go into the rotation!
Side note: This recipe isn’t spicy…don’t be scared by the 2 cans of chilis…they get dampered down by the creamy add-ins at the end. 
We served it with tortilla chips, but it would also be delicious with cornbread, I think!
Creamy White Chicken Chili
Serves 4
1 lb boneless skinless chicken breast, cubed
1 medium onion, small diced
1 T vegetable oil
2 cans cannellini beans, with juice
14.5 ounces chicken broth
2 4-ounce cans chopped green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne
2 garlic cloves, minced
1/2 cup half & half
8 ounce reduced fat sour cream
Directions
- Heat the oil in a large pot over medium high heat.
- Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent.
- Add the garlic and cook for another three minutes.
- Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.
- Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and additional sour cream to top.
Tags: Beans, Chicken, Quick Meal
October 20, 2010 at 9:12 am |
I made this a few weeks ago and I must have done something wrong because mine turned out much too spicy! Maybe I accidentally didn’t use enough sour cream or something?
October 21, 2010 at 8:41 pm |
Hmm…the only items that would make it spicy are the chopped green chilis and the cayenne…as long as those are right, it should be fine!
Sorry you had trouble with it!
December 6, 2010 at 7:20 am |
[...] Saturday: leftover white chicken chili [...]