White bean chicken chili
We had this with the cheesy beer bread. This is the most cooking I've done in several weeks -- it was like I knew what I was doing with an infant and a 6-year-old.
From Annie's Eats
1 lb. boneless, skinless chicken breasts, cut into ½ -inch cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 tbsp. oil
2 (15.5 oz) cans Great Northern beans, drained and rinsed
1 (14.5 oz) can chicken broth
2 (4 oz.) cans diced green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
½ tsp. pepper
¼ tsp. cayenne pepper
1 cup reduced fat sour cream
½ cup whipping cream
fresh cilantro and paprika, for garnish
In a large saucepan or Dutch oven, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat to a simmer; let simmer, uncovered, for 30 minutes. Remove from the heat and stir in the sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired.
From Annie's Eats
1 lb. boneless, skinless chicken breasts, cut into ½ -inch cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 tbsp. oil
2 (15.5 oz) cans Great Northern beans, drained and rinsed
1 (14.5 oz) can chicken broth
2 (4 oz.) cans diced green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
½ tsp. pepper
¼ tsp. cayenne pepper
1 cup reduced fat sour cream
½ cup whipping cream
fresh cilantro and paprika, for garnish
In a large saucepan or Dutch oven, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat to a simmer; let simmer, uncovered, for 30 minutes. Remove from the heat and stir in the sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired.
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