Tuesday, March 31, 2015

Creamy White Chili

This soup is one of my favorites.   It's pretty quick to put together--then simmer for 30 minutes and it's done.  I frequently get requests for the recipe when I take this soup to a gathering.  Hmmmm.  Think I'll serve it this weekend.  (Terry)

1 lb. boneless, skinless chicken breasts cut into ½ inch cubes
1 medium onion, chopped
1 ½ tp garlic powder
2 (15 ½ oz) cans great northern beans, rinsed and drained
1 (14 ½ oz) can chicken broth
2 (4 oz) cans chopped green chilies
½ tp salt
1 tp ground cumin
1 tp oregano
¼ tp pepper
¼ tp cayenne pepper
1 C sour cream
½ C whipping cream
In a large saucepan sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately. Yield: 7 servings.

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