Prep 20 mins
Cook 30 mins
Easy, delicious chili with a bit of a spicy bite. A friend served this to me one day and I fell in love with it.
- 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
- 1 medium onion
- 1 1⁄2 teaspoons garlic powder
- 1 tablespoon vegetable oil
- 2 (15 1/2 ounce) cans great northern beans, rinsed and drained
- 1 (14 1/2 ounce) can chicken broth
- 1 teaspoon salt
- 1 teaspoon oregano
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon cayenne pepper
- 1 cup sour cream
- 1⁄2 cup whipping cream
- 2 (4 ounce) cans diced green chilies
- In large saucepan, saute chicken, onion and garlic poweder in oil til chicken is no longer pink.
- Add beans, chilies and seasonings and chicken broth.
- Bring to a boil.
- Reduce heat and simmer (uncovered) for 30 minutes.
- Remove from heat, stir in sour cream and whipping cream.
- Serve immediately.
Update: I made this today in the crock pot and it was even better. I threw whole boneless, skinless chicken breasts in the bottom of the crock pot, then dumped the rest of the ingredients (except for the sour cream and whipping cream) in on top of them. Turned it on low, let it cook for 6 hours. Then I shredded the chicken with two forks, added the creams, and served it. The texture of the shredded chicken was even better, I thought. So deliciously easy!
I made this yesterday for a birthday party and everyone (even the kids) loved it! I made some changes: I used lower-sodium chicken broth and only used 1/4 the amount of salt that the recipe called for (my dad has to watch his sodium intake) and I used one can of the green chilies. This made for a milder chili that was good for the whole family. I also used light sour cream and half and half instead of the whipping cream. We will be making this again!
Delicious! I really think I could eat this soup every night. I use fresh garlic, and add two or three teaspoons of Penzey's cumin. For a less-fat version, I puree an additional can of the beans in my food processor and add this to the soup base, then cut the amount of whipping cream and sour cream. The soup seems just as creamy and thick. Thanks for a great recipe!
Oh my gosh, was this ever delicious! As always, I didn't have the right ingredients. It was still great, and I'll be sure to make it with the proper ingredients one of these times. I followed all of the directions, but the ingredients I used were: 1 lb chicken, 1 medium onion, 3 cloves minced fresh garlic, 1/2 tsp garlic powder, 1 Tblsp vegetable oil, 12 drops Cholula hot sauce, 2 cups cooked garbanzo beans, 1 can kidney beans (drained and rinsed), 1 1/2 tsp chicken boulliion granules, 1 1/2 cups water, 1 tsp oregano, 1/2 tsp pepper 1/4 tsp cayenne pepper, 3/4 cup whole milk.
UPDATE - I've made this three times now, and I have some changes I'll stick with: Sautee the onion first, and then add the chicken and sautee that as well. If you use fresh garlic, cook that with the onion, but if you're using garlic powder, then just wait and add that with the rest of the spices. Use garbanzo beans instead of northern beans. Use fat-free plain greek yogurt in place of sour cream. Greek yogurt has the same consistency as sour cream, and you'll keep a little fat out of your diet this way. This is an awesome recipe! I think this is one of my top 5 favorite dishes.