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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

White Chicken Chili Recipe

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This recipe for White Chicken Chili is from South Pointe Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. chicken breasts, cut into 1/2" cubes
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon butter or oil
2 (15 1/2 oz.) cans great northern beans
1 (14 1/2 oz.) can chicken broth
2 (4 oz.) cans chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
fresh lime juice
avocados, diced (optional)
cilantro (optional)
Directions:
Directions:
In a large saucepan, sauté the onion and garlic in butter or oil. Add chicken and sauté a few more minutes, until chicken is no longer pink. Add the rest of the ingredients except the creams and let cook for 20 minutes or so to let the flavors blend. Remove from heat. Whisk creams together until smooth and add to chili. Top with some cilantro, lime juice and diced avocado if desired. This is especially good with tortilla chips.

*SLOW COOKER OPTION: Add whole chicken breasts to slow cooker, along with onion, garlic, beans, chiles and all of spices. Reduce chicken broth to about 1 1/2 cups and pour over chicken. Stir mixture a little to incorporate spices. Cook on low for 5-7 hours. Shred chicken. whisk together creams until smooth. Whisk the cream mixture into the crockpot and let cook until heated through.

 

 

 

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