Cooking Kids

Here’s another recipe for soup month. Although the titles says chili, this has more of a soup texture than a chili texture. I’ve made this once, and I remember we all liked it except for my daughter who thought it was too spicy. So you may want to cut down on the amount of chilies, if your family doesn’t like spice.

White Chicken Chili

1 lb. cubed chicken breast

1 chopped onion

1/2 tsp. garlic powder

1 tbsp. oil

2 cans of navy beans

1 can chicken broth

2 (or less) cans of chopped green chilies

1 tsp. salt, cumin, and oregano

1/2 tsp. black pepper

1/4 tsp. cayenne

1 C. sour cream

1/2 C. heavy whipping cream

Saute the chicken, onion, and garlic powder in the oil. Add the beans, chicken broth, chilies, and seasonings. Bring the mixture to a boil and then reduce heat. Simmer 30 minutes. Remove from the heat and stir in the sour cream and whipping cream. Heat through and serve with crusty bread. Enjoy!

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