Creamy White Chicken Chili

Thursday, December 17, 2009
When Andy was first living in Ohio he was interning at the church that later hired him. He stayed with an older couple from the church, and the husband was an excellent cook. He made this chili, and Andy requested that I learn to make this soup for when we got married. I did and it has become another favorite!


1 lb boneless, skinless chicken breast, cut to 1/2" cubes
1 medium onion, chopped finely* (I leave this out as Andy hates onion)
1 1/2 t garlic powder
1 T vegetable oil
2 15 1/2-oz cans great northern beans, rinsed/drained
1 14 1/2-oz can chicken broth
2 4-oz cans green chilies
1 t salt
1 t ground cumin
1 t oregano
1/2 t black pepper
1/4 t cayenne pepper
8 oz sour cream
1/2 c half and half


In large saucepan, saute chicken, onion, garlic powder in oil till chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and half and half. Serve immediately - topped with cheddar cheese and corn chips.


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