Friday, November 18, 2011

White Bean Chicken Chili

This is one of my new favorite dishes. It does have a little heat - but I like to think the spicier the better! It's great for the winter months. Enjoy!

White Bean Chicken Chili
1 lb. boneless, skinless chicken breast, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 Tbsp. olive oil
2 cans (15-1/2 oz.) Great Northern Beans, rinsed and drained
1 can (14-1/2 oz.) Chicken Broth
2 cans (4 oz. each) Chopped Green Chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
3/4 cup fat-free sour cream
1/2 cup skim milk (recipe calls for whipping cream, but who needs the extra calories!?)

In a large skillet, saute chicken, onion and garlic powder in the olive oil until the chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat; stir in sour cream and milk. Serve immediately. 

1 comment:

  1. I made this last week and it was so good. Even better the next day! Thank you very much for sharing!!!