Creamy White Chili

Submitted by United Church of God on Sun, 2011-04-24 18:38
Printer-friendly version
No votes yet

Description

A delicious combination of green chilies and cream create the base of this hearty soup.

Summary

Yield
Servings
Source

Hillary Roberts, Red Bluff, California; Jean Bienick, Jefferson, Oregon; Nancy Kelly, Cambridge, Ohio

Prep time45 minutes

Ingredients

1Poundboneless, skinless chicken breast (cut in 1/2 inch cubes)
  medium onion (chopped)
1 1⁄2Teaspoongarlic powder
1Tablespoonoil
2Cangreat northern beans (15 ounces each, rinsed and drained)
1Canchicken broth (14.5 ounces)
1Canchopped green chilies (4 ounces)
1Teaspoonsalt
1Teaspoonground cumin
1Teaspoonoregano (dried)
1⁄2Teaspoonpepper
1⁄4Teaspooncayenne pepper
1Cupsour cream
1⁄2Cupwhipping cream

Instructions

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 and simmer, uncovered, for 30 minutes. Remove from heat and stir in sour cream and cream. Serve immediately. Serves 5.

Notes

Nobody has commented yet. Be the first to kick off the discussion!

Login/Register to post comments
© 1995-2012 United Church of God, an International Association | Privacy Policy | Terms of Use

Reproduction in whole or in part without permission is prohibited. All correspondence and questions should be sent to info@ucg.org. Send inquiries regarding the operation of this Web site to webmaster@ucg.org.



X
You may login with either your assigned username or your e-mail address.
The password field is case sensitive.
Loading