White Chicken Chili

Name: White Chicken Chili
Ingredients: 1 lb. boneless, skinless chicken breast halves cut into 1/2 -in. dice (apporx 2 cups); 1 yellow onion, chopped; 1 1/2 t. garlic powder; 1 T. vegetable oil; 2 15 1/2 oz. cans great northern beans, drained & rinsed; 1 14 1/2 oz. can low-fat chicken broth; 2 4-oz. cans mild green chiles, chopped; 1 t. salt; 1 Tbsp. cumin; 1 1/2 t. oregano; 1/2 t. white pepper; 1/4. t. cayenne pepper; 1 C. light sour cream; 1/2 C. whipping cream or milk for a low fat option

14 ingredients

3 steps

Ingredients

1 lb. boneless, skinless chicken breast halves cut into 1/2 -in. dice (apporx 2 cups)
1 yellow onion, chopped
1 1/2 t. garlic powder
1 T. vegetable oil
2 15 1/2 oz. cans great northern beans, drained & rinsed
1 14 1/2 oz. can low-fat chicken broth
2 4-oz. cans mild green chiles, chopped
1 t. salt
1 Tbsp. cumin
1 1/2 t. oregano
1/2 t. white pepper
1/4. t. cayenne pepper
1 C. light sour cream
1/2 C. whipping cream or milk for a low fat option

Directions

1

1. Heat oil over high heat in the bottom of a large skillet or stock pot. Add diced chicken, onion and garlic powder and saute until chicken is cooked through, about 5 minutes.
2

2. Reduce heat to medium. Add beans, broth, chilies, salt, cumin, oregano and peppers. Stir to blend. Bring mixture to a boil, stirring occasionally, then reduce heat and simmer uncovered for 30 minutes.
3

3. Remove chili from heat and stir in sour cream and milk/whipping cream. Ladle into bowls and garnish with 2 cherry tomoto halves and a sprig of parsley, if desired.