Creamy White "chili" (Reba's Recipe)

Creamy White Chili

1 lb boneless skinless chicken breasts or tenderloins, cut into small pieces
1 medium onion chopped
1 1/2 tsp garlic powder
1 tbsp olive oil
2 cans great northern beans, rinsed and drained
2 cans chopped green chilies (I only used one...these are the little 4 oz cans)
1 can chicken broth
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream

In a large saucepan, saute the chicken, garlic powder, and chopped onion in the oil until the chicken is no longer pink.
Add the beans, broth, chilies, and seasonings. Bring to a boil. Then reduce heat and simmer on the stove, uncovered for 30 minutes.
If you would rather make this with a crockpot, saute the chicken with the garlic powder and onion then put all of the ingredients in the crockpot on high for an hour, then lower to low for several hours. Unless you are behind schedule like me, then it is for an hour and a half or so...
Remove from heat. Add sour cream and heavy whipping cream.


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