Wednesday, March 22, 2017

Creamy White Chicken Chili

 Here's a quick and easy soup.  Goes great with tortilla chips.
Creamy White Chicken Chili
adapted from Taste of Home

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes*
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
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
salt, to taste
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
Tortilla chips, optional
Shredded cheddar cheese, optional
Sliced seeded jalapeno pepper, optional

1. In a large saucepan, saute the chicken,*(I left chicken breasts whole and shredded them once they were done cooking), onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in sour cream. If desired, top with tortilla chips, cheese and jalapenos. Yield: About 7 servings.
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