Creamy White Chili
I made this a couple of weeks ago and I thought it was SO GOOD! My 5 year old son liked it too. I spooned his into a warm flour tortilla and rolled it up. Unfortunately my husband wasn't as crazy about it. He ate it, but wouldn't touch the leftovers. I had to eat it for lunch 3 days in a row! I didn't mind though, because I thought it was delicious. I'm posting the recipe exactly like it is in TOH, but I added my notes at the bottom.
List of Ingredients
1 lb. boneless -- skinless chicken breasts, cut into cubes
1 medium onion -- chopped
1 1/2 t. garlic powder
1 T. vegetable oil
2 cans great northern beans -- (15 1/2 oz. each) rinsed well and drained
1 can chicken broth -- (14 1/2 oz.)
2 cans chopped green chilies -- (4 oz. each)
1 t. salt
1 t. ground cumin
1 t. dried oregano
1/2 t. fresh ground black pepper
1/4 t. cayenne pepper
1 cup sour cream -- (8 oz.)
1/2 cup whipping cream
Recipe
In a large pot, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.
Add beans, broth, chilies, and seasonings.
Bring to a boil.
Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat (or just turn the burner off); stir in sour cream and cream. Serve immediately.
Serving Ideas : Serve with warmed flour tortillas.
Recipe By :2nd place winner in Taste of Home, Feb/Mar 2001 pg. 25
NOTES : Considering this chili won 2nd place in Taste of Home, I'm sure this chili is excellent as written but I thought I would include my changes. Most were made out of necessity...
I wiped out any remaining oil after browning the chicken. I used chicken broth that I made using refrigerated chicken "Better than Bouillon" and I used 2 to 2 1/2 cups. I only used 1 can of green chilies. I didn't have enough cumin, so I added adobo seasoning and southwestern seasoning so for this reason I cut back a bit on the salt and garlic powder. I think I only used about 1/8 t. cayenne, because my 5 year old doesn't like things too spicey. And I used fat free 1/2 and 1/2 for the whipping cream. Delicious!!
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