I wanted to make a white chicken chili this week, instead of the normal red chili I usually throw together. I linked to My Kitchen Cafe through my friend Melissa's blog last week - holy wow, there are some delicious recipes on this blog! When I saw this recipe for creamy white chicken chili, I knew I wanted to try it... and make it a little healthier. I added some extra veggies (green bell peppers and fresh mushrooms), used half the sour cream called for, and used fat-free half-and-half instead of heavy cream... and it was still delicious and super creamy! I didn't make it on the stovetop, though, just threw everything except the sour cream and milk into the crockpot before work. This was delicious!! So, so, so good!
I'll update later when I (finally) upload my pictures off my camera.
Creamy White Chili
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes (I used some leftover rotisserie chicken I had frozen)
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil (didn't use this)
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can... I just used 1 for Carson's sake)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (I left this out for Carson... Kevin and I wanted more heat, so we squirted some sriracha in our bowls..)
1 cup sour cream (I didn't add this much... probably only about 1/2 cup)
1/2 cup whipping cream (I used fat-free half-and-half instead)
In a large saucepan, 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; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.
Makes about 6 servings.