Thursday, April 17, 2008

White Chicken Chili

I worked for the Marriott School at BYU for a couple of years and they had all of the faculty and staff submit recipes for a cookbook...I found this one this week, and it was FANTASTIC.

This recipe came from Linda Rich...I can't remember what department she worked in, but let's give credit where credit is due.

1 lb boneless/skinless chicken (cut in cubes or shredded)*
1 medium onion, chopped
1 1/2 t. garlic powder
1 T vegetable oil
3 (15oz) cans white cannellini beans
1 (14 1/2 oz) can chicken broth
1 (4oz) can chopped green chilies
1 t salt
1 t ground cumin
1 t dried oregano
1/2 t pepper
1/4 t cayenne powder (optional)
1 c sour cream
1/2 c whipping cream OR evaporated milk

1. In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.

2. Add beans, broth, chilies and seasonings. Bring to boil.

3. Reduce heat and summer, uncovered, for 30 minutes.

4. Remove from heat and stir in sour cream and whipping cream or evaporated milk. Serve immediately.

*I took two chicken breasts and cooked them in the crockpot overnight...then I took them out and shredded them...eliminating step 1 above. I just threw all of the ingredients into the crock pot, cooked on low all day, and skipped to step 4 when it was time to serve.

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