White Chicken And Bean Chili

Taken from my “Favorites” folder!

A can of drained corn kernels is a great addition to add in, serve with a crusty loaf of bread

Servings 6

INGREDIENTS:

oil, as needed

1 tablespoon of butter

1 pound boneless skinless thighs or chicken breasts, cut into about 3/4-inch cubes

1 medium onion, chopped

4 large garlic cloves, finely chopped (garlic lovers can use more)

1 teaspoon crushed chili flakes, or to taste

1-1/4 teaspoons ground cumin

1 teaspoon dried oregano (rubbed between fingers to release the flavor)

1 teaspoon seasoned salt (more if needed)

2 (15-1/2 ounce) cans great northern beans, rinsed and drained

1 can (14-1/2 ounces) chicken broth

2 (4 ounce) cans chopped green chilies

fresh ground black pepper, to taste

1 cup sour cream (low fat is okay do not use fat-free)

1/2 cup heavy (33-35%) whipping cream, unwhipped

fresh grated Parmesan cheese, optional

INSTRUCTIONS:—————————-

In a large saucepan heat oil and  1 tablespoon butter over medium-high heat (using enough oil to lightly coat the bottom of the saucepan).

Add in saute the chicken, onion; cook until the chicken is no longer pink.

Add in garlic, chili flakes, cumin, oregano and seasoned salt; cook stirring about 2-3 minutes.

Add the beans, broth and green chilies; bring to a boil stirring constantly.

Reduce heat; simmer, uncovered, for 40 minutes stirring frequently, seasoned with fresh ground black pepper and more salt about halfway through.

When finished cooking remove from the heat; stir in sour cream and heavy cream until combined and heated through (do not boil).

Ladle into bowls and top with freshly grated parmesan cheese if desired.

Related posts:

Chicken And Barley Chili Pot

Smokey Chicken Poblano Chili

Turkey or Chicken Chili Dumpling Soup

Chicken Green Bean Tortellini Pot

Creamy Chicken And Beans

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