White Chili

April 21, 2015

From C & Z  2014  Serves 4, great as next day leftovers, so make extra!

  • 1 lb boneless chicken breast cubed
  • 1 med onion diced small
  • 1 TB oil
  • 2 cans drained & rinsed cannellini beans
  • 14.5 oz chicken broth
  • 1  4oz can diced “Hatch”green chilis
  • 1  4oz can sliced jalapeño  chilis
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • ¼ tsp cayenne
  • 2 garlic cloves minced
  • ½ cup half&half
  • 8 oz low fat sour cream
  1. Heat oil in large pot med-hi heat. Add chicken & onion, sauté  6 mins or until chicken seared & onion translucent. Add garlic, cook 3 min more.
  2. Add beans, spices, broth & chilies, bring to a boil. Reduce heat, simmer 30 mins.
  3. Turn off heat. Add sour cream and half&half.
  4. Serve (and optional: top with sour cream & cheddar cheese).

 

 

 

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: