We had friends over the other day for lunch to celebrate and hour 1/2 less church time than normal due to the ward splitting. We ended up changing it into a farewell for one of our favorite families that got put into the new ward. It's the second ward split since we've lived in Katy. Katy 4th ward...unbelievable!
Tina brought this white chili to share and it was the first thing to disappear. It was so good, that I had to make it again two days later because by the time I got around to trying it, there was only a spoonful left.
White Chili7 chicken breasts
1 medium onion
3 tsp. garlic powder
2 Tbs. oil
4-6 cans great northern beans
28 oz. chicken broth
2 cans chopped green chilies (can add more if you like them)
2 tsp. salt
2 tsp. cumin
2 tsp. dried oregano
1 tsp. pepper
1/2 tsp. cayenne pepper
2 c. sour cream
1 c. whipping cream
tortilla chips
cheese
Cut up chicken and brown with chopped onion, garlic powder and oil. Add everything except the creams and boil, then simmer for 30 minutes. Turn off heat and add creams. Serve over chips and top with chopped cilantro and cheese.
* I actually added everything except the creams in the crock pot. Cooked until the chicken shredded and add the creams right before serving.
* This is the doubled version of the recipe. Can easily be halved for smaller portions.
