White Chili

White Chili

  • 1 pound chicken breast, cubed
  • 1 medium onion, chopped
  • 1.5 tsp. garlic powder (or 3 cloves, minced)
  • 1 Tbsp. oil
  • 2 cans (15.5oz each) white kidney beans
  • 1 can (14.5 oz) chicken broth
  • 2 cans (4 oz each) chopped green chilies
  • 1 tsp. oregano
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. black pepper
  • 1 tsp. ground cumin
  • 1 cup sour cream
  • 1/2 cup half and half
  1. In a large saucepan saute the chicken, onion and garlic in oil, over med. heat, until chicken is cooked through.
  2. Add beans, broth, chilies, and spices. Bring to a simmer.
  3. Add sour cream and half and half just before serving. Heat up but do not bring to a boil or it may separate. 

Serves: 4

* I often substitute the white kidney beans for butter beans for a richer flavour.

* If you are in a pinch you can chop up some canned jalepenos in place of the green chilies, but only put in half the amount.

* If you do not have enough broth, use enough water to substitute and add some chicken bouillon.

* You can sub half whipping cream and half milk for the half and half. I have also made it before with regular milk and soy milk. Tastes just fine it's just a little more soupy.

* This is not one of those chili's that you want to have simmering on the stove all day. I would not let it simmer for longer then 30 min. or it will loose most of it's flavour.