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Recipe of the Month

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February 2012

Creamy White Chili
  • 1 pound boneless, skinless chicken breasts cubed
  • 1 medium onion, chopped
  • 1 ½ teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 4 cups Great Northern beans, cooked
  • 1 (14 ½ ounce) can chicken broth
  • 2 (4 ounce) cans chopped green chilies
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup sour cream
  • ½ cup heavy cream

In a large saucepan, sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies, salt, cumin, oregano, pepper, and cayenne pepper. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes, remove from heat, stir in sour cream and heavy cream. Serve immediately.

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