Monday, October 11, 2010
Cha Cha Chicken Chili
It's that time of year....soup, soup, SOUP! I could live off nothing but soup in the winter. Okay, soup and dessert! We made the "quick-n-lite" version after church yesterday. Delicioso!
2 lbs Boneless skinless chicken (diced...you can also shred it after cooking if you're doing it in a crockpot. I've also used canned chicken in a pinch)
2 med Onions
3 tsp Garlic powder
2 Tbl Oil
4 can Great Northern beans (white beans), drained and rinsed
2 cans Chicken broth
3 cans Diced green chilies
2 tsp Salt
2 tsp Oregano
1 tsp Pepper
1/4 tsp Cayenne
16 oz. Sour cream (Lite version.... 8 oz sour cream and 8 oz plain yogurt)
8 oz Whipping cream or half-n-half (Lite version.....1 can evaporated milk)
Saute chicken, onion & garlic in oil. Combine beans, broth, chilies and seasoning in a pot. Add chicken and bring to a boil. Reduce heat and simmer uncovered for 30 mins. Remove from heat and stir in sour cream and whipping cream.
*NOTE: This is great in the crockpot. Just put all ingredients in a crockpot EXCEPT for the sour cream and whipping cream. Cook 6 - 8 hours on low. Shred chicken. And add sour cream and whipping cream before serving. And the "lite" version tastes pretty dang close to the original!!!
For a quick version I use canned chicken. And I cook the onions in the microwave for a couple minutes with a little olive oil. Then just dump it in the pot and simmer for a few. Just remember NOT to add the creams until the end or it WILL curdle on you!
Serve with tortilla chips and Monterey Jack cheese.