Creamy White Chili — Ron Thompson

Ron Thompson occasionally serves this as the main course on Turning Tuesday. It keeps the codgers smiling. Ron confided that he substitutes ground chicken for the chicken cubes to make the dish even easier to prepare.

Creamy White Chili

  • 1    Pound Boneless, Skinless Chicken Breasts, cut into ½” cubes.
  • 1    Medium Onion Diced.
  • ½    tsp. Garlic Powder.
  • 1    Tbsp. Veggie Oil
  • 2    15oz. Cans of Northern Beans, drained and rinsed.
  • 1    14oz. can of Chicken Broth.
  • 2    4oz. Cans of Chopped Green Chilies.
  • 1    tsp. Salt.
  • 1    tsp. Ground Cumin.
  • 1    tsp. Oregano.
  • ½     tsp. Black Pepper.
  • ¼    tsp. Cayenne Pepper.
  • 1    Cup Sour Cream
  • ½     Cup Whipping Cream

In a large sauce pan sauté the chicken with onions and garlic powder until chicken is no longer Pink.  Then add beans, broth, chilies, and seasonings.  Bring to a boil and then reduce heat to a simmer.  Simmer for 30 minutes stirring once in a while.  Remove from heat and then stir in the Sour Cream and whipping cream.  Serve immediately…