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

Ingredients:

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

Seasonings:

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

Directions:

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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