I entered my first ward chili cook off this weekend and won for the best white chili with this recipe:
(so what if there were only 2 other pots of white chili there.....:)
Creamy White Chili 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped (I used a red onion)
1 T minced garlic
1 tablespoon oil
2-3 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2-3 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1 teaspoon chili powder
1 cup 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. Its really good garnished with fresh cilantro and chunks of avocado. Serve immediately. Makes about 6 servings.
mmmmmm! I will have to try this!!!! Sounds and looks soooo good!
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