Chili is definitely one of my all-time favorite Fall foods. There is nothing better than watching a football game on a cool Fall day (not too common here in L.A)–with a bowl of chili. I have been wanting to try white chili for a very long time but never got around to it. I am kicking myself now—because this recipe was awesome! And super easy. You can throw this together very fast. It was very creamy and delicious. Highly, highly recommended.
White Bean Chicken Chili
Yield: 6 servings
1 lb. boneless, skinless chicken breasts, cut into ½ -inch cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 tbsp. oil
2 (15.5 oz) cans Great Northern beans, drained and rinsed
1 (14.5 oz) can chicken broth
2 (4 oz.) cans diced green chiles (I only used 1 can since I am not a huge fan of chiles)
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
½ tsp. pepper
¼ tsp. cayenne pepper
1 cup reduced fat sour cream
½ cup whipping cream
fresh cilantro and paprika, for garnish
In a large saucepan or Dutch oven, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat to a simmer; let simmer, uncovered, for 30 minutes. Remove from the heat and stir in the sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired.
Source: Annie’s Eats
I am also going to submit this recipe to Joelen’s blogging event, Tasty Tools. This month’s tool is the Dutch Oven!