Boyle White Chili
Total Recipe Yield: 7 servings
Portion Size: 1.5 cup
Vegan:Ìý±·´Ç
LO Vegetarian:Ìý±·´Ç
Contains Pork:Ìý±·´Ç
Contains Alcohol:Ìý±·´Ç
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 medium white onion, chopped
- 2 teaspoons garlic powder
- 1 Tablespoon canola oilÌý
- 2 cans (15½ ounces each) great northern beans, rinsed and drained
- 1 can (14½ ounces) chicken broth
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/4 teaspoon black pepper
- ¼ teaspoon cayenne pepper (or to taste)Ìý
- ¼ teaspoon Mesquite Liquid SmokeÌý
- ½ teaspoon Accent seasoningÌý
- ½ cup heavy whipping cream
- Shredded Monterey Jack Cheese
- Crumbled bacon
Directions
- In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink.
- Add the beans, broth, and seasonings (not the cream). Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.Ìý
- Remove from the heat; stir in the cream. Use immersion blender to puree slightly if desired. Ìý
- Put in bowl, top with cheese and bacon. Enjoy!
Why did you choose to submit this recipe?
"This White Chili recipe has been a family favorite for decades!" -ÌýNatalie Boyle