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| Chicken Chili II |
From the kitchen of Stephanie Knewasser. Chicken, northern
beans, green chilies, cumin, sour cream & heavy cream make
this rich chicken chili. Recipe from Feb/Mar 2001 issue of
Taste of Home, I changed it a bit.
beans, green chilies, cumin, sour cream & heavy cream make
this rich chicken chili. Recipe from Feb/Mar 2001 issue of
Taste of Home, I changed it a bit.
In a large saucepan, sauté:
1 1/2 - 2 lb chicken breasts, cut into 1/2" cubes
1 med onion, chopped
6 garlic cloves, minced
1 Tbsp oil
Sauté until chicken is no longer pink.
Add:
2 cans great northern beans, drained &
rinsed (15 oz each)
1 can chicken broth (15 oz)
1 can chopped green chilies (4 oz)
1 tsp salt
1/2 tsp ground cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
Bring to a boil.
Reduce heat, simmer uncovered, 30 min
Remove from heat & stir in:
1 c sour cream (8oz)
1/2 c heavy cream
Makes 9-10 servings
Serve with salad & Italian bread/ garlic bread
1 1/2 - 2 lb chicken breasts, cut into 1/2" cubes
1 med onion, chopped
6 garlic cloves, minced
1 Tbsp oil
Sauté until chicken is no longer pink.
Add:
2 cans great northern beans, drained &
rinsed (15 oz each)
1 can chicken broth (15 oz)
1 can chopped green chilies (4 oz)
1 tsp salt
1/2 tsp ground cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
Bring to a boil.
Reduce heat, simmer uncovered, 30 min
Remove from heat & stir in:
1 c sour cream (8oz)
1/2 c heavy cream
Makes 9-10 servings
Serve with salad & Italian bread/ garlic bread
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