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Heeeeeeeeeres the Recippa-The Week…….
White Chicken Chili
1 pound boneless, skinless chicken, cut into ½ inch cubes
1 large onion, chopped
1 ½ t. garlic powder
1 t. olive oil
2 cans (15.5 oz. each) great northern beans, drained & rinsed
28 oz. chicken stock
8 oz. chopped green chilies
1 t. salt
1 t. ground cumin
2 t. dried oregano
1 t. pepper
¼ t. cayenne pepper (more if you like it hot!)
1 cup sour cream
½ c. whipping cream
In a Dutch oven, sauté chicken, onion & garlic powder in oil until chicken is no longer pink.
Add beans, ½ of stock, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from heat. Add more stock if you like your chili less thick. Stir in sour cream & whipping cream. Serve immediately.