Creamy White Chicken Chili

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Have you ever been to a Chili Cook Off?? With one long table of crockpots each full to the brim with a simmering chili. Where to begin?? I see them all, one has corn and black beans while another has steak and pinto beans… but for the most part, they all look the same. Then there is one that catches my eye! Mainly because it is white in color. So there is it, that is where I begin. And to be honest, that is where I end, because it is the best chili I’ve ever had. Filled with chicken and great northern beans, ending with the kick of green chilies. Not to my surprise, this chili won 1st place! Lucky for me, I knew the maker and she was nice enough to give me the recipe. This has been in my rotation for a while now and my family loves it! Served with corn bread it is perfect for a cold winter’s day!

Ingredients

1 lb BONELESS SKINLESS CHICKEN BREAST, cut into bite sized pieces
1 medium ONION
1 1/2 teaspoons GARLIC POWDER
1 Tablespoon VEGETABLE OIL
2 cans GREAT NORTHERN BEANS
1 can CHICKEN BROTH
2- 4oz cans 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 WHIPPING CREAM

Instructions

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, chicken broth, green chilies, and seasonings. Bring to a boil, reduce heat, simmer uncovered for 30 minutes, stirring occasionally. Then, stir in sour cream and whipping cream. ENJOY!!

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