Creamy White Chicken Chili
Creamy White Chicken Chili could be just the gluten free recipe you've been looking for. For $1.43 per serving, you get a main course that serves 8. One portion of this dish contains approximately 22g of protein, 13g of fat, and a total of 316 calories. 38 people have made this recipe and would make it again. This recipe from Normal Cooking requires canned great northern beans, sour cream, salt, and garlic powder. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is a rather cheap recipe for fans of American food. With a spoonacular score of 64%, this dish is solid. Try Creamy White Chicken Chili, Creamy White Chicken Chili, and Creamy White Chicken Chili for similar recipes.
Servings: 8
Ingredients:
2 cans ( 15.5 oz each) great northern beans, rinsed and drained
1/4 tsp cayenne pepper
1 can (14.5 oz) chicken broth
1 1/2 tsp garlic powder
2 cans (4 oz each) chopped green chilies
1 tsp ground cumin
1/2 cup heavy whipping cream
1 tsp dried oregano
1/2 tsp pepper
1 tsp salt
1 lb boneless skinless chicken breasts, fresh or frozen
1 cup sour cream
1 medium yellow onion, chopped
Equipment:
slow cooker
cutting board
whisk
bowl
Cooking instruction summary:
Place chicken breasts in slow cooker.Add all remaining ingredients, except for the sour cream and whipping creamStir the mixture around a bit to incorporate the dry spices.Cook on low for 5-7 hours (if using frozen chicken youll cook on the longer end of that spectrum, fresh chicken will cook in less time).Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker.In a small bowl, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through, about 15-20 minutes.(Optional) Serve with tortilla strips.
Step by step:
1. Place chicken breasts in slow cooker.
2. Add all remaining ingredients, except for the sour cream and whipping cream
3. Stir the mixture around a bit to incorporate the dry spices.Cook on low for 5-7 hours (if using frozen chicken youll cook on the longer end of that spectrum, fresh chicken will cook in less time).
4. Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker.In a small bowl, whisk together the sour cream and whipping cream until smooth.
5. Whisk the cream mixture into the crockpot with the other ingredients.
6. Let the soup cook until heated through, about 15-20 minutes.(Optional)
7. Serve with tortilla strips.
Nutrition Information:
covered percent of daily need
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