Food & Drink

Recipe of the Day: Creamy White Chili

Creamy White Chili
Creamy White Chili


1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped

1 1/2 teaspoons garlic powder

1 tablespoon vegetable oil

2 cans (15 1/2 ounces each) great northern beans, rinsed and drained

29-30 ounces chicken broth

2 cans (4 ounces each) chopped green chilies

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup (8 ounces) sour cream

1/2 cup heavy whipping cream


Tortilla chips

Shredded Cheddar cheese

Sliced seeded jalapeno pepper

1. In a large deep saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

2. Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos. Yield: 7 servings.

Taste of Home February/March 2001