I came across this receipe a little over a year ago as well. It was a post on a blog called Cooking With Christen. She’s from LA too and raved about it, so I figured it was worth a shot. I had never made a white chili before and honestly I hate sour cream, so I was skeptical. It was, however, as good as she said it would be and then some. So without further ado:
White Chicken Chili
Ingredients
2 chicken breasts, cut into small pieces
1 tbsp extra virgin olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 4-oz can green chilis
2 cans Great Northern beans, drained and rinsed
1 can chicken broth
1 tsp salt
1 tsp ground oregano
1 tsp ground cumin
1/2 tsp white pepper
1/4 tsp cayenne pepper
Tony Chachere’s
garlic powder
onion powder
crushed red pepper
1 (8 oz) container sour cream
1/2 cup heavy whipping cream
shredded cheese for garnish
Method:
In a deep nonstick pot, heat the olive oil over medium heat. Add the diced chicken breasts and season with Tony Chachere’s, garlic powder, onion powder, a little crushed red pepper (or any seasonings you prefer). Cook till no longer pink inside and turning golden on the outside. Shred the chicken. Add the onion and garlic and cook until translucent. Add the chilis, beans and broth, stir well. Add the seasonings, reduce to a simmer and cook, uncovered for 30 minutes. Stir in the sour cream and the heavy cream and bring back to a nice heat. Taste and adjust seasonings to your liking. Serve garnished with cheese.
Source of recipe and photo: http://cookingwithchristen.wordpress.com/2009/11/10/white-chicken-chili/
I know bloggers hate others using their photos, but my camera is still lost and I’m citing it, so no haters please and thank you!
