Post by Kathy on Sept 17, 2016 23:43:12 GMT
White Bean Chicken Chili
You can make this chili with as much heat or as little heat as you like. For less heat use green chilies in place of the jalapeno.
Delicious!
2 pounds ground chicken, browned
1 medium onion, diced
1½ teaspoons garlic powder
1 tablespoon extra virgin olive oil
3 cans (15½ ounces each) great northern beans
3 cans (14½ ounces) chicken broth
1 medium jalapeno pepper, de-seeded and diced
1 Tablespoon lime juice
Lawry's seasoned salt & cracked black pepper to taste
1 Tablespoon hot sauce
1 Tablespoon chili powder
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon cumin
1 cup sour cream
½ pint whipping cream
Shredded Monterey Jack cheese
In a large pot, saute chicken, onion and garlic powder in oil. About half way through browning add lime juice and seasoned salt and pepper.
When chicken is browned add beans, broth, jalapeno pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in sour cream and whipping cream. Let chili rest 5 minutes or so and mix well.
Top with shredded cheese when plated and a dollup of sour cream if desired.
