Cheesy White Chili with Chicken
shared by Jennifer
Details:
-
PT20M
- Prep Time: 20 Minutes PT30M
- Cook Time: 30 Minutes PT50M
- Total Time: 50 Minutes
- Difficulty: Novice
- Serves: 8 people
- Cuisine: Mexican
Set chicken aside.Drain and rinse beans, add to a medium sized pot.Add green chilies and broth, and bring to a boil.Add spices, let simmer on low heat for
Ingredients:
- 1 Lb chicken, cooked and cubed, set aside
- 3 cans (15½ oz each) great northern beans
- 2 small (4 oz each) cans of chopped green chilies
- 3 cups (1½ - 2 small cans, 14½ oz each) chicken broth or stock
- 1 tsp salt
- 1 tsp oregano
- 1 tsp cumin
- 1½ tsp garlic powder
- ½ tsp black pepper
- ¼ - ½ tsp cayenne (red) pepper
- 1 medium onion
- 1 Tbsp olive oil or other cooking oil
- 1½ cups shredded cheese
- ½ c heavy whipping cream
- 1 c sour cream
Directions:
- Set chicken aside.
- Drain and rinse beans, add to a medium sized pot.
- Add green chilies and broth, and bring to a boil.
- Add spices, let simmer on low heat for 30 minutes.
- While simmering, finely chop the onion, fry in oil for a few minutes until tender, then add to the broth.
- Toward the end of the cooking time, add chicken, then cheese, stir to fully melt and incorporate the cheese, then bring back to a boil again.
- Pull away from the heat and add heavy cream, then sour cream, and stir until well blended. Do not boil at this point!
- Serve with tortilla chips, and extra sour cream and cheese if desired.