White Chili

I had trouble finding the recipe this year so, for the sake of my own ease of reference here’s the white chili recipe I trot out when the weather gets colder.
Or at least when it should get colder.

1 lb. boneless skinless chicken breast, cut into 1/2 in. cubes
1 medium onion, chopped
1.5 teasp. garlic powder
1 tbs. veg. oil
2 cans (15.5 oz) great northern beans, rinsed and drained
1 can (14.5 oz) chicken broth
8 oz chopped green chilis
1 t. salt
1 t. ground cumin
1 t. dried oregano
1/2 t. pepper
1/4 t. cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilis & seasonings. Bring to a boil. Reduce heat & simmer, uncovered, for 30 minutes. Remove from the heat, add sour cream and whipping cream. Serve immediately to about six or seven people.

One Reply to “White Chili”

  1. Some of my personal modifications:

    1. Add in five or six garlic cloves, chopped, with the garlic powder.
    2. I usually double the recipe (and, if I’m honest, triple the chicken).
    3. WHEN I double the recipe, I sometimes use a crock pot rather than the saucepan for the last part, because the doubled recipe is a LOT to fit in a reasonably sized skillet, so where it says:

    “Bring to a boil. Reduce heat & simmer, uncovered, for 30 minutes.”

    Read instead:
    “Put the chicken/onion/garlic mix into the crock pot with everything you haven’t used yet (except the sour & whipping cream), and either cook it on high if you only have a few hours, or on low if you have all day.”

    Also: I don’t like sour cream, so instead use Chobani 0-fat plain yogurt. (If you do that, and skip the whipping cream, the whole recipe is 0 points on Weight watchers. Yes, seriously.)

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