One of the things I vowed to do when I started this blog was to post recipes each week. I failed miserably at that. I'm going to do my best to start it up again.
White Chicken Chili was introduced to me by the family I nannied for in VA. It was YUM-AZING! So, since the weather outside is frightful, I think it calls for an awesome soup recipe. Here goes...
White Chicken Chili
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 medium onion
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 (15 1/2 ounce) cans great northern beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
2 (4 ounce) cans diced green chilies
In large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.
Add beans, chilies, and seasonings and chicken broth.
Bring to a boil.
Reduce heat to simmer (uncovered) for 30 minutes.
Remove from heat, stir in sour cream and whipping cream.
Serve & Enjoy :)