A creamy chili that’s good on the taste buds and the budget.
1 pound Chicken Breast, Cubed
1 whole Medium Onion, Chopped
1-½ teaspoon Garlic Powder
1 Tablespoon Vegetable Oil
2 cans (15.5 Oz) Great Northern Beans, Rinsed And Drained
1 can (14.5 Oz) Chicken Broth
2 cans (4 Oz.) Chopped Green Chilies
1 teaspoon Salt
1 teaspoon Cumin
1 teaspoon Dried Oregano
½ teaspoons Black Pepper
¼ teaspoons Cayenne Pepper
1 cup Sour Cream
½ cups Whipping Cream
Heat oil in a large pot. Saute chicken, onion, and garlic powder until chicken is no longer pink. Add beans, broth, chilies, and seasoning. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and cream.
If you like your chili very mild, reduce the amount of chilies to 1 can, or rinse and drain the chilies well.
To make a less rich, healthier version, use 2 cups sour cream and 1/4 cup milk.