This month Emilie and I are going to be explaining our monthly dinner swap. We will share more details later but every month each one of the 4 participants gets one of these assignments: Fresh Meal, Soup, Vegetarian Main and Hearty Main. We haven’t had many repeats over the past two and a half years we’ve done the swap, but white chili is one that we’ve done a few times because it is so great! If you are going to freeze it for a dinner swap, do not add the sour cream or whipping cream. Write on the zip lock bag that it can be added as a topping after reheating!
1 lb. boneless skinless chicken breasts, cut into cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 T. vegetable oil
2 cans white beans, rinsed well and drained
3/4 14oz. can chicken broth (use whole can for thinner chili)
2 (4oz.) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream (optional)
In a large pot, sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat (or just turn the burner off); stir in sour cream and cream. Serve immediately.
(Adapted from Taste of Home)
Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.
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