Creamy White Chili
Recipe adapted from My Kitchen Café
Makes 6 Servings
20 oz. boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 cup onion, diced
1 ½ teaspoons garlic powder
1 tbsp olive oil
2 15.5-oz. cansGreat Northern Beans, rinsed and drained
1 14.5-oz. can chicken broth
1 4-oz. can chopped green chilies 1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup fat-free sour cream
1/2 cup whipping cream
Optional: fresh cilantro for garnish
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and cream. Serve immediately.
Nutritional Information: 384 calories, 27 carbs, 15 fat grams and 29 protein grams.
Review: Wow. The sour cream + whipping cream base really make this soup taste sinful. The can of green chiles adds a nice kick, but it's mild (add a second can for even more!). There is nothing I would do different. The serving may not look huge but it packs a lot of protein with the chicken and beans and kept me full for hours. Austin, Teresa and Forrest agree that this soup is a winner! Austin likes his with a piece of toast.