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Creamy White Chili (Kari Boyd's Recipe)
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1 lb. | Boneless skinless chicken breast, cut into 1/2-inch. cubes |
1 medium | onion, chopped |
1-1/2 teaspoons | garlic powder |
1 tablespoon | vegetable oil |
2 cans (15-1/2 oz. each) | great northern beans, rinsed and drained |
1 can (14-1/2 oz.) | chicken broth |
2 cans (4 oz. each) | chopped green chilies |
1 teaspoon | salt |
1 teaspoon | ground cumin |
1 teaspoon | dried oregano |
1/2 teaspoon | pepper |
1/4 teaspoon | cayenne pepper |
1 cup (8 oz.) | sour cream |
1/2 cup | heavy whipping cream |
1) In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil.
2) Reduce heat; simmer, uncovered for 30 minutes. Remove from heat; stir in sour cream and cream. Serve immediately.
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