A friend of mine shared this recipe on Facebook and said it was great. When I saw how easily it could be made healthier, I knew I had to give it a try. She was right; it is delicious!
Creamy White Chili
Adapted from Taste of Home
1 lb boneless, skinless chicken breast, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 tsp garlic powder
1 tbsp canola oil
2 cans (15.5 oz) great northern beans, rinsed & drained
14.5 oz chicken broth
2 cans (4 oz each) diced green chiles
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 cup fat free sour cream
1/2 cup fat free half & half
In a large saucepan, saute the onion, chicken, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles, and seasonings. Bring to a boil and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and half & half.
Note: I left out the second can of green chiles and cayenne pepper to calm down the heat for my personal tastes.
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