Tasty Tuesday: Creamy White Chili

This is an easy, filling soup that we love and have often throughout the cold winter months. It has lots of flavor and yet is mild enough that even children enjoy it.  Every time I serve it to guests it gets rave reviews and I’ve given out the recipe frequently.

Creamy White Chili
1 lb. chicken breast, cubed (2-3 cups) *
1 med. onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. vegetable oil
2 cans (15 1/2 oz. each) Great Northern Beans, rinsed & drained
1 can (14 1/2 oz.) chicken broth
2 cans (4 oz.) chopped chilies, optional
1 tsp. salt
1 tsp. ground cumin
1 tsp. orgeno
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. heavy whipping cream or milk

In a large saucepan over medium heat, saute chicken, onion & garlic powder in oil until 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 cream. Serve immediately.

Yield: 7 servings

For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday and Blessed with Grace’s Tempt my Tummy Tuesday.

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