This recipe is perfect for these crisp fall days. It is so good, in fact, that I won 1st place at my church's Chili Cook-Off with this recipe. Of course, any recipe that has cream and sour cream must be good - it's a law of nature.
Ingredients:
1 Tb. vegetable oil
1 lb. boneless, skinless chicken breast, cubed
1 onion, chopped
14 oz. can chicken broth
2 cans (15.8 oz.) Great Northern beans, rinsed & drained
1 can (7 oz) chopped green chiles, undrained
1 1/2 tsp. garlic powder
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. dried oregano
8 oz. container sour cream
1 cup whipping cream
2 cups shredded Monterey Jack cheese (optional)
Heat oil over medium heat; add chicken and onion. Sauté 10 minutes or until chicken is done; set aside.
Add broth, beans, chiles, and seasonings. Bring to a boil over medium-high heat. Reduce heat and simmer 30 minutes.
Remove from heat. Add sour cream and whipping cream, stirring well. You can top it with shredded cheese, however, I did not. I figured with all the various creams, I didn't really need the cheese.
This is seriously amazing, go make some tonight!
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