Monday, October 3, 2011

White Chicken Chili


1 1/2 lb boneless, skinless chicken breast, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp garlic powder
1 tbsp vegetable oil
2 - 15.5oz cans Great Northern Beans, rinsed and drained
14.5oz can chicken broth
2 - 4oz cans chopped green chilis
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 heavy cream

Step 1:

In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.

Step 2:

Add beans, broth, chilis, and seasonings. Bring to a boil, reduce heat and simmer uncovered for 30 minutes.

Step 3:

Remove from heat. Stir in sour cream and heavy cream. Serve immediately.

Make 9 servings (1 cup = 1 serving); 6 Points Plus per serving

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