I love fall. It’s my favorite season. I love the changing leaves, the crisp weather and I love any excuse to serve chili. In my opinion this is the loveliest white chili. It turns a good fall day into perfection. Enjoy!
Creamy White Chili by Pauli Hansen
1lb boneless skinless chicken breast, cubed
1 medium onion, chopped
1 1/2 tsp garlic powder
1 tablespoon veg oil
2 15 oz cans great northern beans, drained and rinsed
2 cups chicken broth
2 4 oz cans green chilies, chopped
1 tsp Salt
1 tsp Ground Cumin
1 tsp dried oregano
1/2 tsp cayenne pepper (optional)
1 cup sour cream
1/2 cup heaving whipping cream (I used half and half)
In a large saucepan, saute chicken, onion, garlic powder in oil until the chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and heavy whipping cream. Serve immediately.