Via KSK Emeritus, Flubby
Stephanie’s (Mrs. Flubby) White Chicken Chili
1 pound boneless skinless Chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon vegetable 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
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 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 cream.
Yield: 7 servings.
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