Monday, January 7, 2008

Creamy White Chili

1 lb. cooked, skinless, boneless chicken (cubed)
1 ½ tsp. garlic powder
1 medium onion chopped
1 Tbs. vegetable oil
2 cans great northern beans
1 can (14 oz) chicken broth
2 cans (4 oz) chopped green chilies
1 tsp. salt
1 tsp cumin *
1 tsp oregano
½ tsp. pepper
¼ tsp. cayenne pepper *
1 cup sour cream
½ c whipping cream

Sautee the chicken, garlic & onion in oil. Add beans (rinsed & drained), broth, chilies & seasonings. Bring to a boil. Reduce heat, simmer for 30 minutes. Remove from heat. Stir in sour cream & whipping cream. Serve immediately.

*If doubling this I suggest not doubling the cumin & cayenne pepper. Otherwise it is really hot!

Having a lid on soup while it is simmering depends on you. I kept the lid on because I wanted to keep all the juice/moisture in instead of having it thicken up so much. Also you can grill the chicken on a George Forman grill and then add to the sauteed garlic and onion if you want. I’ve tried both ways and both are yummy.