For some reason I wasn’t able to imagine what all these chili ingredients would taste like together. Although I knew it would be tasty, I didn’t realize just how good it really would turn out. I actually wish I had made a double batch, but with how easy and quick it is to make it’s not a pain to make twice! And although it’s already hitting the high 70s and low 80s here in Memphis, TN I don’t think it could ever be too warm outside for this chili. It’s too delicious to say no.
What I may end up doing is making a double batch and freezing half of it. I love freezable meals!
WHITE BEAN CHICKEN CHILI
1 lb boneless, skinless chicken breasts, cut into 1/2 -inch cubes
1 medium onion, chopped
1-1/2 tsp garlic powder
1 Tbsp olive oil
2-15.5 oz cans Great Northern beans, drained and rinsed
1-14.5 oz can reduced sodium chicken broth
2-4 oz cans diced green chiles
1 tsp salt
1 tsp cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup reduced fat sour cream
1/2 cup whipping cream
Fresh cilantro and paprika, for garnish
- In a large saucepan or Dutch oven, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat to a simmer; let simmer, uncovered, for 30 minutes.
- Remove from the heat and stir in the sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired.
Source: Everyday Annie