KATHY'S WHITE BEAN CHICKEN CHILI

 

  • Cooking Time: 30-40 minutes
  • Servings: 10-12
  • Preparation Time: 15-20 minutes

Backstory

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.

Ingredients

  • 2 pounds ground chicken-browned
  • 1 medium onion, chopped
  • 1-1/2 teaspoons garlic powder
  • 1 tablespoon extra virgin olive oil
  • 3 cans (15-1/2 ounces each) great northern beans
  • 3 cans (14-1/2 ounces) chicken broth
  • 1 can (4 ounce, but only use 1/2 can) diced jalapeno peppers, drained
  • 1 Tbls. lime juice
  • Lawry's seasoned salt & cracked black pepper to taste
  • 1 Tbls. hot sauce
  • 1 Tbls. chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin
  • 1 cup sour cream
  • 1/2 pint whipping cream
  • Shredded Monterey Jack cheese

Directions

  • 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 peppers 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!

Categories: Chili 
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