Isn’t slow cooking the best? This is a wonderful White Chili recipe submitted by a friend of a friend of mine!
1 lb cubed boneless skinless chicken breasts
1 medium onion, chopped
1 ½ tsp garlic powder (I use ½ tsp crushed garlic)
1 T vegetable oil
2 cans (15.5 oz each) Great Northern beans, drained and rinsed
1 can (14.5 oz) chicken broth (for a thinner broth, use 2 cans)
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano (I use the crushed oregano leaves)
½ tsp pepper
1/8 to 1/4 tsp cayenne pepper depending on spiciness
1 cup (8 oz) sour cream
3/4 to 1 cup whipping cream
In a large saucepan, saute’ chicken, onion, and garlic in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately. Serves 5.
Been told it’s even better the second day.