Tuesday, April 19, 2011

What's For Dinner?

Creamy White Chicken Chili
1/2 cup chopped onion
2garlic cloves, minced
1 tablespoon olive oil
2 cans (15-1/2 ounces) great northern beans, rinsed and drained
2 cans (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups fat free milk, add more if you want a thinner liquid
1 small can of canned chopped green chilies
1 teaspoon ground cumin
3 boneless chicken breast, cooked
1 cup fat free sour cream
1 cup grated Monterey Jack cheese
sliced jalapeno peppers, optional

In a large saucepan, saute onions and garlic in oil until tender. Add in cubed chicken. Stir in the beans, soup, milk, chilies, and cumin. Bring to a boil. Reduce heat. Add sour cream and cheese stir until creamy. Simmer for 30 minutes. Salt and pepper to taste. Makes about 7 cups.
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  1. This sounds amazing!! And I love you plopped jalapenos on top. Soo good! I think it might be too warm for this now, but can't wait to pull this one out next fall!!

  2. Ha! The directions are shorter than the list of ingredients -- but it does look yummy. Thanks!

  3. Oooh I love chicken Chili. In fact I have a post for my version ready to go. I guess great minds really do think alike :)