Sunday, January 15, 2012

White Chicken Chili

Creamy White Chicken Chili
  • 1 lb boneless skinless chicken breast (or any boneless chicken leftovers)
  • 1 medium onion, small diced
  • 1 tablespoon Olive Oil
  • 2 cans Northern beans
  • 14.5 ounces chicken broth
  • 2 4-ounce cans chopped green chilies
  • 1 tsp salt
  • 2 tablespoons red Chili Powder
  • 1 tablespoon green Chili Powder
  • 2 garlic cloves, minced
  • 1/2 cup lowfat milk
  • 3 tablespoons reduced fat sour cream
  1. 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.
  2. Add the garlic and cook for another three minutes.
  3. Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.
  4. Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and additional sour cream to top.
Notes: I tend to use leftover shredded chicken for this which I cook in the crockpot the previous evening. Also, any white bean can be substituted for the Northern Beans. I chose this one because it was cheaper than cannellini beans and I feel it has a deeper and richer flavor and it is what we had in the pantry.

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