Saturday, January 7, 2012

White Chicken Chili

This is one of my favorite meals to make for company. It has a slight kick, and it's so good! Normally white chili will include green chilies, but I'm not a fan of that flavor. So the kick from this chili comes from the cayenne pepper, which makes it so easy to turn the heat up or down according to your family's taste. And it's great served over white rice with lime tortilla chips and my Ultimate Corn Bread! This is always a big hit, so you can double or triple the recipe accordingly. Enjoy!

1 lb cooked boneless, skinless chicken breasts, shredded
1 medium onion, chopped
1 1/2 tsp garlic powder or 2 cloves fresh garlic, finely minced
2 - 15 1/2 ounce cans of Great Northern Beans, rinsed and drained
10 oz steamed corn (optional)
16 oz chicken broth
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
1 cup sour cream
1/2 cup half n half
fresh cilantro, for garnish (optional)

In a large stock pot, add all of the ingredients, except the sour cream and half n half. Bring to a boil. 

Reduce heat, then simmer, uncovered, for about 30 minutes.

Remove from heat and stir in the sour cream and half n half.

Garnish with fresh cilantro, if desired.

Makes about 6 servings

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