Wednesday, April 22, 2009

Creamy White Chicken Chili

I am entering this recipe into a Shirley J Cream Soup Recipe Contest.
To learn more go to:
Shirley J's Website
Shirley J's Blog
These products are fantastic! Every cook should have them in their Kitchen:-)

Creamy White Chicken Chili

1 pound boneless, skinless chicken breasts(3-4), cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 1/2 cup of made up Shirley J Chicken Broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup Shirley J CREAM SOUP BASE mix
1 1/2 cup water

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Make Shirley J Cream soup in separate pan. Remove from the heat; stir in sour cream and Shirley J cream soup. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips, lettuce, and tomatoes.
Makes about 6 servings.

1 comment:

Jamie Lamb said...

Hey Jessica!

What a great food blog! I will definately be referring back to this sight to check out some of your expert tips!

Your boys are so big now! I guess mine are too. :) Well, I hope residency is treating you alright...can you believe we're almost to third year?? Keep up the good work!