November 17, 2011

White Chicken Chili

I bookmarked this recipe awhile ago, but just got around to making it.  This chili turned out really well!  I kind of loved it.  As I was making it, I had doubts.  It looked too brothy, but by the time I added the sour cream & heavy cream, it was the consistency I wanted.  It just needed time to come together.  If, like me, you're over-doing it on the typical beef/bean chili, this is a nice, flavorful alternative.

P.S. McCormick makes a 'White Chicken Chili' spice packet if you'd rather use that than all the various, individual seasonings.  Just an FYI.


Adapted from Susi's Kochen und Backen Adventures

Serves 8


1 1/2 lbs chicken breast, cubed
1 onion, chopped
3 garlic cloves, finely chopped
2 tbsp olive oil
3 cans great northern beans, drained & rinsed
3 1/2 cups low sodium chicken broth
3 (4 oz) cans chopped green chilies
1 1/4 tsp Kosher salt
1 1/2 tsp dried oregano
1 tsp cumin
1/2 tsp black pepper
1/4 tsp cayenne pepper
1-2 splashes hot sauce (to taste)
1/2 cup sour cream
1/2 cup heavy cream
shredded cheddar cheese


Heat oil in a large pot.  Saute chicken, onion & garlic until chicken is no longer pink.  Add beans, broth, chilies & seasonings.  Bring to a boil.  Reduce heat & simmer uncovered for 30 minutes.  Remove from heat & stir in sour cream & cream.  Serve with cheese.

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