Creamy White Chili

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I love white chicken chili. I have tried about five different recipes for it and this is one of the best.

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes

1 medium onion, chopped

1 1/2 tsp. garlic powder

1 TB vegetable oil

2 cans (15 1/2 oz.) Great Northern Bean, rinsed and drained

1 can 14 1/2 oz.) chicken broth

2 (4 oz.) cans chopped green chilies

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. pepper

1/4 tsp. cayenne pepper

1 Cup sour cream

1/2 cup whipping cream

Instructions

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

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Add the beans, broth, chilies, and seasonings.

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Bring to boil.

Reduce heat; simmer uncovered, for 30 minutes. This will thicken the Chilli and bring out all the wonderful flavor. 

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Remove from heat; stir in sour cream and cream. Serve immediately.

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I found that this recipe can get spicy if you put to much cayenne pepper. So go easy on the cayenne pepper if you want to make the Chilli milder.  If you are like me and like a little spice in your life add a pinch more. Let me know how you like it in the comments below, This is supper easy to make and I know you and your family will love it. 

Creamy Garlic Chicken and Pasta

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1/8 teaspoon ground black pepper
2 tablespoons Italian seasoning
1/2 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup water
1/2 cup green peas
1/4 cup grated Parmesan cheese
1 pound dry fettuccine pasta

Step by Step

1. In large skillet, over medium-high heat, heat olive oil and saute garlic for 2 minutes. Add chicken, pepper and Italian seasoning, and cook, stirring occasionally, until chicken is no longer pink.

2. In medium bowl, stir together onion soup mix, cream of mushroom soup, milk and water. Add to chicken mixture. Add peas and Parmesan to chicken, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally.

3. While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce to serve.

My family loves this recipe. They all asked for seconds tonight when I made it. It is really yummy. I hope you love it as much as we do.