Creamy White Chili

Here is a lighter version of chili. It won the Grand Prize last year at our ward chili cook-off! Enjoy!

Creamy white chili

Haley Murray from Jill Springer

A lighter version of chili with a spicy flair.

1 whole rotisserie chicken, pulled in pieces (or 3 chicken breasts, shredded)

1 onion, diced

1 ½ tsp. garlic powder

1 T. vegetable oil

3 cans (15 oz) great northern beans, rinsed and drained

1 can chicken broth

1-2 (4 oz) cans of diced green chilies

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

½ tsp. pepper

¼ tsp. cayenne pepper

1 c. sour cream

½ c. whipping cream

2 TB chopped cilantro for garnish

In a large soup pot (or saucepan), sauté chicken, onion and garlic powder in oil. Just enough to mix together. Add beans, broth, chilies and seasoning. Bring to boil. Reduce heat and simmer 30 minutes uncovered, stirring occasionally. Remove from heat and stir in sour cream, top with cilantro. Serve immediately. Serves 4-6.