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Tasty Tuesday – Creamy White Chili

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It’s Tasty Tuesday @ Beauty and Bedlam

Do you smell it?

Fall is IN THE AIR!

I love love love Fall time… everything about it!

Enjoy this yummy dish to get you in the mood:

Creamy White Chili

1 lb boneless, skinless chicken breast cut into 1/2 inch cubes
1 medium onion
1 1/2 tsp. garlic powder
1 T. oil
2 (15 1/2 oz) cans Great Northern beans, rinsed and drained
1 (14 1/2 oz) can of chicken broth
1 or 2 (4 oz) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin (optional)
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper (optional)
1 cup (8 oz) sour cream
1/2 cup whipping cream


In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and whipping cream. Serve immediately. Yield: 7 servings.

Visit my friend Danielle’s blog for some great Crock Pot Chili Recipes!
Delectables

Thanks for visiting!

Comments

  2. Wow! The addition of sour cream and whipping cream must make this take absolutely awesome. I would love for you to post is to Crock Pot Wednesday at diningwithdebbie.blogspot.com. Come check it out.

  6. I make something very similar with the addition of diced tomatoes added at the end so the chili stays white and cream cheese instead of sourcream. It makes for a much thicker chili I think. But it’s VERY yummy.

    And yes, it works great in the crockpot! =)
    ~Bethany