Sunday, October 25, 2009

White Bean Chicken Chili


I'm so glad I finally made this recipe. This is the first time I've ever made a white chili and now I'm hooked. So, so tasty and easy to put together. I followed Annie's recipe exactly. I highly recommend this dish. You'll love it! Be sure to check out Annie's Eats, as she has amazing recipes. Thanks, Annie!

(Annie's Eats)

Yield: 6 servings

1 lb. boneless, skinless chicken breasts, cut into ½ -inch cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 tbsp. oil
2 (15.5 oz) cans Great Northern beans, drained and rinsed
1 (14.5 oz) can chicken broth
2 (4 oz.) cans diced green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
½ tsp. pepper
¼ tsp. cayenne pepper
1 cup reduced fat sour cream
½ cup whipping cream
fresh cilantro and paprika, for garnish

In a large saucepan or Dutch oven, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat to a simmer; let simmer, uncovered, for 30 minutes. Remove from the heat and stir in the sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired.


Ondrea said...

I make a similar one from Bon Apetit and if you want to cut out the sour cream and cream you can puree a 3rd can of white kidney beans with the juice. We had it for dinner tonight too. YUMMMM!

michelle said...

This sounds great for the cooler weather we have been having!

Elizabeth said...

YUM! I make something very similar but super cheesy and we just love it. Now that the weather is colder I can't wait to make it again.

Anonymous said...

Fantastic! I made this for my whole extended family and they couldn't get enough of it. Great recipe!