Creamy White Chili

This recipe has been around for years. It's become one of our family's favorite.  With chili cook-off's and cool weather, and fall in the air. .....this dinner is a winner. {Seriously, it has won a few chili cook offs!} 


 Mmmm.. looks so cozy. Goes just right with some bread. Try one of these..

Easy French Bread
Sunflower Seed & Honey Wheat Bread: {This is the bread that is in the first picture}

Creamy White Chili
3 large boneless/skinless chicken breats cut into bite size pieces
1 medium onion diced
1 spoonful of mince garlic and some juice - I like to buy garlic in bulk, so convenient and lasts forever. (That's how you get 'juice')
2 15.5 oz cans great northern white beans rinsed and drained
1 can (14.5 oz) chicken broth 
2 (4oz) cans chopped green chilies
1 tsp ground cumin 
1 tsp Johnny's Garlic Spread (or just salt)
1 tsp dried oregano leaves 
a few twists of pepper grinder (or 1/2 tsp)
Creamy goodness:
1 cup sour cream
1/2 cup whipping cream
Crock pot chicken for the afternoon  OR cook in a large sauce pan saute chicken, onion, and garlic until chicken has a few brown sides and no pink. Add beans, broth, chilies, and seasonings. Bring to a boil then reduce heat and let simmer about 20 mins uncovered. Remove from heat and stir in sour cream and cream. Serve immediately.

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