Tuesday, April 7, 2009

White Chicken Chili

Hi girls! I know we are all ready for warmer weather and spring, but this delicious chili with a hint of spicy is soo yummy, it is a must try. It is very easy also. You can substitute low fat/fat free sour cream rather than regular, and use low fat/fat free half and half instead of the whipping cream to make this a more healthy dish (although it might not be as thick). If you need a new recipe that you can trust will be tasty, try recipezarr.com. It's an awesome site. Enjoy!

1 lb
boneless skinless chicken breast, cut into 1/2 inch cubes
1 medium
1 1/2 teaspoons
garlic powder
1 tablespoon vegetable oil
2 (15 1/2 ounce) cans great
dry northern white beans, rinsed and drained
1 (14 1/2 ounce) can
chicken broth
1 teaspoon
1 teaspoon
1/2 teaspoon
1/4 teaspoon
cayenne pepper
1 cup
sour cream
1/2 cup whipping cream
2 (4 ounce) cans
diced green chilies

1In large saucepan, saute chicken, onion and garlic poweder in oil til chicken is no longer pink.
2Add beans, chilies and seasonings and chicken broth.
3Bring to a boil.
4Reduce heat and simmer (uncovered) for 30 minutes.
5Remove from heat, stir in sour cream and whipping cream.
6Serve immediately.