I've made this before and always posted the link, but this time I decided to just post the recipe here, but Sandra gets all the credit. The credit for the yummy creaminess of this chili, and the extra 5 pounds I probably pack on when I make it (which isn't often)....good thing I've been exercising. Now, I know I could shave off some calories by re-vamping it, but sheesh, I hardly ever make it, so once in awhile won't kill me.
Sandra's Creamy White Chili
1 T. oil 1 lb. boneless, skinless chicken breast, cubed
1 onion, chopped
14-oz can chicken broth
2 15-1/2 oz. cans Great Northern beans, drained and rinsed
2 4 oz. cans chopped green chilies
1-1/2 t. garlic powder
1 t. salt
1 t. ground cumin
1/2 t. dried oregano
8-oz container sour cream
1/2 pt. whipping cream
10-oz. pkg. corn chips
8-oz. bag shredded Monterey Jack cheese
In a large soup pan, heat the oil. Add chicken and onions and cook till chicken is done.
At this point instead of setting aside the chicken and onion, I just added the beans, chilies, seasonings and broth to the same pan with the chicken and onions still in it. Bring to a boil and cook for about 30 minutes. I also added a can of black beans at the end.
Add whipping cream and sour cream and stir. Heat through. I added some monterey jack cheese in it at this point and could also add it to the top in each bowl.
Serve with chips and cheese.With Joy UNquenchable,