Wednesday, June 8, 2011

White Chili

Recipe Courtesy of Erin Mercado


Serves 5


3 boneless, skinless chicken breasts, diced small*
1 medium onion, chopped
1 ½ tsp garlic powder
1 Tbsp oil
2 cans (15 ½ oz each) great northern beans (white beans), drained and rinsed
1 can chicken broth
1 or 2 cans (4oz) chopped green chilies (depending on your preference)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne powder
1 cup sour cream
½ cup 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 and simmer, uncovered, for 30 minutes.

Remove from heat; stir in sour cream and cream. Garnish with fresh cilantro.

*Can sub an extra can of beans for chicken and veggie broth for chicken broth to make this vegetarian.