Hot Chick Chili

May 18, 2013 Leave a Comment

My “Award Winning” White Chili!  Floridians have good taste! 

This is NOT a “cook it all morning” recipe.  Once the chicken is no longer pink, you can have this chili done in half an hour.  Also make sure you chunk the chicken large enough so when it cooks down it’s still chunky, instead of tiny.

2 lbs Chicken (I use a combo of boneless thighs and breasts)

1 large onion, chopped

EVOO

1 whole garlic, chopped

2 T flour

1 T Italian Seasonings

1 t cumin

    Salt

    pepper

    cayenne pepper

2- 14 oz can chicken broth

1 can chopped green chilis

1 ½ c sour cream

1c heavy cream

1– 15 oz can great northern beans, drained

1– 15 oz can red beans, drained

Directions:

  • Chop chicken into half inch cubes
  • Sauté chicken and onion in EVOO
  • Stir in flour and seasonings
  • Add chicken broth and chilis
  • Bring to boil, then simmer aprox 30 minutes
  • Remove from heat, and stir in creams until blended thoroughly
  • Return to low heat, add beans and heat through
  • Serve with Tostitos and enjoy!

Makes enough for about 8-10 people

 

Filed Under: Killer Cookin' Leave a Comment

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