Creamy White Chili

Creamy White Chili requires approximately 45 minutes from start to finish. Watching your figure? This gluten free recipe has 442 calories, 29g of protein, and 20g of fat per serving. For $1.92 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up salt, whipping cream, oil, and a few other things to make it today. A few people made this recipe, and 27 would say it hit the spot. This recipe is typical of American cuisine. It will be a hit at your The Super Bowl event. It works well as a main course. It is brought to you by Mels Kitchen Café. Overall, this recipe earns a good spoonacular score of 69%. Similar recipes are Creamy White Chili, Creamy White Chili, and Creamy White Chili.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) 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 the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll 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 or liquid measuring cup, 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. Serve.

 

Step by step:

1. In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink.

2. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

3. Remove from the heat; stir in sour cream and cream.

4. Garnish with fresh cilantro, if desired.

5. Serve immediately. This is especially good served with tortilla chips.Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them.

6. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time).

7. Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth.

8. Whisk the cream mixture into the crockpot with the other ingredients.

9. Let the soup cook until heated through.

10. Serve.

Nutrition Information:

covered percent of daily need

 

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