Mama and I are big fans of chili, especially chicken chili. So when she told me she had a great new recipe, I had to try it out.
Creamy White Chili
1 lb chicken breast, bite sized pieces
1 med chopped onion
1 1/2 tsp garlic powder
1 tbsp oil
2 can Great Northern Beans, drained and rinsed
2 cups chicken broth
1-2 can (4 oz can) chopped green chiles ( Mom uses 1 can)
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
dash of cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Saute chicken, onion and garlic powder in oil in a large saucepan unitl chicken is no longer pink. Add beans, broth, chiles, and seasonings. Bring to a boil. Simmer for 30 minutes, uncovered. Remove from heat, stir in sour cream and whipping cream.
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In the interest of losing baby weight and using what I had here in the house, I made a couple substitutions. I used two large breast halves (the ones with the ribs attached) to make my own broth since I find most of the prepared ones too salty. I used the meat from those breasts in the chili. I used fresh oregano from my hrb garden in place of dried. I also used Stonyfield Plain Low Fat yogurt in place of the sour cream, which is a usual sub for me. I decided to go ahead with 1/2 c of whipping cream because it's so little for the whole pot. Super yuuuuuummmmm.
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