Monday, November 21, 2011

Don't-Be-A-Chicken Chili

So this was very good, although there is something wrong with the recipe as written.

D made it. It was very easy. We put all the cheese into the pot, so as to not think about it.

The problem...where does the whipping cream come in? We left it out, because we thought the consistency would be too much like soup and not chili.  We had with Mexican Corn Casserole.

Don't-Be-A-Chicken Chili

Sour cream and whipping cream are stirred into this chili, making it extra rich and creamy. Double this recipe and keep it warm for your guests in a 5-quart slow cooker.

YIELD: Serves 6 to 8.
COURSE: Soups/Stews

1 tablespoon oil
1 pound boneless, skinless chicken breasts, cubed
1 onion, chopped
1 (14-oz.) can chicken broth (used 2 cans)
2 (15.8-oz.) cans Great Northern beans, drained and rinsed
2 (4 1/2-oz.) cans chopped green chiles
1 1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (8-oz.) container sour cream
1 cup whipping cream (didn't use because we couldn't figure out where to use it)
2 cups shredded Monterey Jack cheese
Garnish: cilantro sprigs

Heat oil in a large skillet over medium heat; add chicken and onion. Saute 10 minutes, or until chicken is cooked through; set aside.

Combine broth, beans, undrained chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat. Add chicken mixture; reduce heat and simmer 30 minutes. Add sour cream, stirring well. Top each serving with shredded cheese; garnish, if desired.

Oxmoor House OCTOBER 2011

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