Creamy White Chicken Chili

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

(Eat Live Run)

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.

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3 Responses to “Creamy White Chicken Chili”

  1. Katie @ Health for the Whole Self Says:

    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?

    • kellycooks Says:

      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!

  2. Menu Mondays « Kelly Cooks…and other Amazing Feats Says:

    […] Saturday: leftover white chicken chili […]

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