CREAMY WHITE CHICKEN CHILI

Taste of Home Magazine

1 POUND BONELESS, SKINLESS CHICKEN BREASTS, CUT INTO ½ INCH CUBES

1 MEDIUM ONION, CHOPPED

1 ½ TSP GARLIC POWDER

1 TBL VEGETABLE OIL

2 CANS (15 ½ OZ EACH) GREAT NORTHERN BEANS, RINSED AND DRAINED

1 CAN (14 ½ OZ) CHICKEN BROTH

2 CANS (4 OZ EACH) CHOPPED GREEN CHILIES

1 TSP SALT

1 TSP GROUND CUMIN

1 TSP DRIED OREGANO

½ TSP PEPPER

¼ TSP CAYENNE PEPPER

1 CUP (8 OZ) SOUR CREAM

½ CUP WHIPPING CREAM

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 WHIPPING CREAM.

SERVE IMMEDIATELY.

YIELD: 7 SERVINGS

Colette’s notes:  I hate cutting up raw chicken and have tried adding cooked chicken after the rest of the ingredients have been put in the pot.  But the pre-cooked chicken tends to break down.  Cooking the chicken according to directions turns out better.

I usually use dried beans that I soak the night before.  A one pound package works well if you double the rest of the ingredients.  There are more beans but it is still so good.  I have only added the whipping cream once…a little too rich.  The sour cream does the trick just fine.

This is probably one of my favorite soup recipes.  A great party soup.

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