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Creamy White Chili Recipe

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This recipe for Creamy White Chili, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Keeran (Jim) Curran- Kingman, AZ
Added: Sunday, January 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 T. vegetable oil
2 cans (15-1/2 oz. each) great northern beans, rinsed
1 can (14-1/2 oz.) chicken broth
2-cans (4 oz. each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. (8-oz.) sour cream
1/2 c. whipping cream

Directions:
Directions:
In a large saucepan, sauté 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. Serve immediately.

Number Of Servings:
Number Of Servings:
7
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I recommend doubling this recipe, as people frequently want seconds. It also goes well with cornbread on the side. It can be cooked in the crock pot all day on low, adding the whipping
cream and sour cream just before serving. This is a favorite recipe I got from Taste of Home Cooking magazine. (kids: Derek and Blake)

 

 

 

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