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.