THE GLUTEN-FREE GANG
 
 
WHITE CHICKEN CHILI

Sandy Robbins

1 LB. Boneless/skinless Chicken Breasts (cut into ½” cubes)
1 MEDIUM Onion (chopped)
1 ½ TSP. Garlic Powder
1 TBSP. Vegetable oil
2 Cans (8 1/2 OZ. each) Great Northern Beans (rinsed and drained)
1 Can (14 ½ OZ.) Gluten-free Chicken broth
2 cans (4 OZ. each) Chopped Green Chilies
1 TSP. Salt
1 TSP. Ground Cumin
1 TSP. Dried Oregano
½ TSP. Pepper
¼ TSP Cayenne Pepper (This makes it very spicy hot.  I omit it.)
1 Cup (8 OZ.) Sour Cream
½ Cup Whipping Cream

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In large saucepan, sauté chicken, onion, garlic powder in the vegetable oil until chicken is no longer pink. 

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Add beans, broth, chilies, and seasonings.  Bring to a boil. 

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Reduce heat; simmer, uncovered, for 30 minutes. 

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Remove from heat. 

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Stir in sour cream and cream. 

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Serve immediately.

 

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