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Friday, March 19, 2010

white chicken chili, i mean award-winning white chicken chili. :)

i'm sharing the recipe as requested of the white chicken chili. (we must now call it award-winning chili thanks to the oac cup! tho i think it was rigged, the other ones were great!)
i first had this at erin thomas' house and WOW! i believe i could drink this every night with dinner. :)
the recipe is posted here if you want all the nutrition info. but really, i say ignore that and have a few bowls! i don't know if it's like regular chili, better the next day, cause we've never had leftovers. :)
White Chicken Chili
(with my notes because i'm a lazy cook!)
* 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes (i used canned, easy)
* 1 medium onion, chopped (i use frozen chopped, easy, no crying, always on hand)
* 1-1/2 teaspoons garlic powder
* 1 tablespoon canola oil (i just use spray because the chicken's cooked)
* 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained (i never rinse)
* 1 can (14-1/2 ounces) chicken broth (i use chicken bouillon cubes/water because they're little and cute)
* 2 cans (4 ounces each) chopped green chilies (or 1 can 7 oz because they're cheaper)
* 1 teaspoon salt
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon pepper (i use 1/4 t. pepper so it's not too spicy)
* 1/4 teaspoon cayenne pepper (i use 1/8 t. red pepper, see above)
* 1 cup (8 ounces) sour cream (fat free or leaded, whatever i have)
* 1/2 cup heavy whipping cream (i've run out before and used a cup of cool whip too)
* In a large saucepan, saute the chicken, 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 and cream. Yield: 7 servings. (Whatever, it barely feeds our 5! I usually double it or make a lot of bread.)
* You can also make it in the crock pot on low until you can wait no longer, then add the creams.