| Stacy's Creamy White Chili |
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1 pound boneless skinless chicken breast -- cut into cubes
1 medium onion -- chopped
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 - 15.5 oz cans great northern beans -- rinsed well and drained
1 - 14.5 oz can chicken broth
2 - 4 oz cans chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream -- (8 oz.)
1/2 cup whipping cream (See Notes)
1 medium onion -- chopped
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 - 15.5 oz cans great northern beans -- rinsed well and drained
1 - 14.5 oz can chicken broth
2 - 4 oz cans chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream -- (8 oz.)
1/2 cup whipping cream (See Notes)
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.
Poster's 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. 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 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!!
Another CL poster noted: I made this creamy white chili today. It had a great taste, but it was too soupy. Next time I make it (and there will be a next time), I would only use 1 cup of chicken stock at the most. I think the recipe would be great that way.
Stacy's Notes - Made this Jan 2004 - really good! I used 2 breasts, canola oil, no green chilies, and added some chipotle powder and Penzey's Southwest Seasoning. I used low-fat sour cream and fat-free half and half. It was a little thin, probably b/c of the fat-free half and half. I also added some leftover kernel corn I had in the fridge. Tim put sliced jalapenos on his. Keeper - make again! :)
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.
Poster's 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. 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 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!!
Another CL poster noted: I made this creamy white chili today. It had a great taste, but it was too soupy. Next time I make it (and there will be a next time), I would only use 1 cup of chicken stock at the most. I think the recipe would be great that way.
Stacy's Notes - Made this Jan 2004 - really good! I used 2 breasts, canola oil, no green chilies, and added some chipotle powder and Penzey's Southwest Seasoning. I used low-fat sour cream and fat-free half and half. It was a little thin, probably b/c of the fat-free half and half. I also added some leftover kernel corn I had in the fridge. Tim put sliced jalapenos on his. Keeper - make again! :)
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printed on: January 30, 2026 |