Creamy White Chicken Chili
Creamy White Chicken Chili is an American recipe that serves 6. One serving contains 473 calories, 36g of protein, and 21g of fat. For $2.01 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It is brought to you by Kitchen Meets Girl. 457 people found this recipe to be scrumptious and satisfying. It works well as a rather inexpensive main course. A mixture of garlic powder, chicken breast, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your The Super Bowl event. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 84%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Creamy White Chicken Chili, Creamy White Chicken Chili, and Creamy White Chicken Chili.
Servings: 6
Ingredients:
2 15-ounce cans Great Northern Beans, drained and rinsed
1 1/2 pounds chicken breast, cut into 1-inch pieces
1 14.5-ounce can chicken broth
1 8-ounce carton sour cream (I used light)
4 cloves garlic, minced
1 1/2 teaspoons garlic powder
1 teaspoon garlic salt
1 1/2 teaspoons ground cumin
1/4 cup half-and-half
1 tablespoon olive oil
1 small onion (I used red)
salt and pepper, to taste
1 4-ounce can each, diced green chilis and diced jalepenos
Equipment:
dutch oven
potato masher
bowl
ladle
Cooking instruction summary:
Heat oil over medium-high heat in a Dutch oven or large stock pot. Add chicken, sweet onion and garlic. Sprinkle chicken with salt and pepper, to taste. Cook and stir until chicken is no longer pink. Sitr in beans, broth, green chilies, jalapenos, garlic powder, ground cumin, and garlic salt.Bring to a gentle boil; reduce heat. Simmer, uncovered, for one hour, stirring occasionally. Mash beans with a potato masher.Stir sour cream and half-and-half into chili and simmer for 30 minutes longer (do not allow chili to boil).Ladle chili into bowls and garnish with sour cream, cheese and onion.
Step by step:
1. Heat oil over medium-high heat in a Dutch oven or large stock pot.
2. Add chicken, sweet onion and garlic. Sprinkle chicken with salt and pepper, to taste. Cook and stir until chicken is no longer pink. Sitr in beans, broth, green chilies, jalapenos, garlic powder, ground cumin, and garlic salt.Bring to a gentle boil; reduce heat. Simmer, uncovered, for one hour, stirring occasionally. Mash beans with a potato masher.Stir sour cream and half-and-half into chili and simmer for 30 minutes longer (do not allow chili to boil).Ladle chili into bowls and garnish with sour cream, cheese and onion.
Nutrition Information:
covered percent of daily need
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