CREAMY WHITE CHILI

CREAMY WHITE CHILI

This recipe comes from the Lemon cookbook from Springfield 5th ward page 43. It is so yummy! We just love it! Easy to double. I think it taste even better reheated the next day. Good one to make with company.

1# boneless skinless chicken breast, cut into 1/2" cubes

1 medium onion, chopped

1 1/2 tsp. garlic powder or 1 clove garlic

1 T oil

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2 cans (15 1/2 oz) great northern or Pinto or Piquettes, rinsed and drained

1 can (14 1/2 oz) chicken broth

1-2 cans (4 oz) chopped green chilies (I usually just put in one)

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/8 - 1/4 tsp cayenne pepper (I usually don't add)

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1 c (8 oz) sour cream

1/2 c whipping cream or 1/2 1/2 (I usually do 1/2 1/2)

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Cheddar Cheese (or whatever you have on hand - I have also used mozzarella or jack cheese)

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 at least for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Sprinkle cheddar cheese on top of individual servings. Yield: 7 servings.