Cupcakes made of delicate green tea with a little almond flavor. Feel free to use the full fat/full sugar versions of the items if you like! Made using light margarine and part Splenda®.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 (15.5 ounce) cans great Northern beans, rinsed and drained
- 1 (14.5 ounce) can chicken broth
- 2 (4 ounce) cans chopped green chiles
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 cup sour cream
- ½ cup heavy whipping cream
Instructions
- Gather ingredients
- Heat olive oil in a large saucepan over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes.
- Stir in beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
- Remove chili from heat; stir in sour cream and whipping cream until incorporated.
- Serve hot and enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 6 g |
| Protein | 21 g |
| Saturated Fat | 8 g |
| Sodium | 888 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
My whole family loved this! I only used 1/2 can of broth and perfect. Even my 2 kids who never agree on anything foodwise both loved it. Total win! Making a double batch next time. This says 8 servings but for my family it only fed 4 of us.
I’m not really a soup/chili fan but this was delicious!!!! I craved a 2nd bowl! I cooked mine in the instant pot. Just sauteed the onions 1st but then threw the cubed chicken and rest of the ingredients (minus creams) and pressure cooked for 13 mins. I added canned corn because it sounded like it would go well and I am glad I did. After the cooker was done, I threw in sour cream and a little less heavy cream than called for. Stirred it up while the insta was on ‘warm’ but I wanted it creamier, it was too saucy for me. I added 1/2 a block of cream cheese and that helped thicken it with even more flavor. Then I served in a bowl with a small handful of shredded parmesan cheese….Mmm mmm mmm yummo!!! I’ll do this again and experiment more!
The only thing it needed was a few squeezes of lime juice at the end for acidity. Delicious!
It tasted great, however it was too thin (watery). I will use less chicken broth next time. Over all its a great recipe
This recipe is DELISH!!!! I have been making it for years. I use rotisserie chicken. And we like extra broth – – – so I make extra. We always serve it with jack cheese and either fritos or tortilla chips. I entered in a chili cookoff last year and won first place – $100 and a trophy!!!
One of my family’s favorites! I used rotisserie chicken the second time and continue to use it because of the added flavor. We like it a little thicker so I add some milk with Argo before serving and top it with shredded Monterrey Jack and Santa Fe tortilla strips. I double the recipe and it still doesn’t last 2 days in my house! Love, love this recipe!
Comes together easy and is versatile, allowing subs. Pulled ingredients off the shelf> sliced ripe olives, black beans along with the chiles and used leftover rotisserie chicken. A tuxedo chili? Topped with diced avocado. Served with cheese quesadilla. Fast and yummy with leftovers!
I saw the comments about it being too watery so I just used barely enough chicken broth to simmer all the ingredients, and after adding the creams at the end it was perfect chili consistency. I also used 2 cans of chicken drained, also added a can of corn drained and 1/2 of a diced red pepper. I had to omit the cayenne because we have a family member who can’t have spicy. Any white beans will work, I used a can of great northern and a can of white kidney. Threw some shredded cheddar on the top when serving and had it with corn bread muffins. It was super delicious and very filling.
Delicious! Made just as recipe. I did add some carrots and did not add green chilies (didn’t have any). Perfect spices. Will definitely make again.
This chilli was/is PHENOMENAL! Pairs well with cornbread too. Everyone that tastes this chilli wants the recipe. Definitely a keeper.
Great base recipe – superb with wild rice thrown in and extra garlic
The recipe is perfect as written! I’ve made it several times. It is simply delicious.
The bomb!!
I almost always change something but not this time,It was great just the way the recipe was made
Wonderful! Try this!
Perfect seasonings. I like spicey, wife not so much, but we both loved it. Used Ro Tel original in place of green chilis because that’s what we had available. Let simmer for 2 hours, no lid, to reduce liquid.
Very disappointing. Not creamy at all more like chicken with beans soup. Followed the recipe exactly and it was nothing like some of the reviews. Too soupy and not flavorful with an unappealing bland appearance.
Love the flavors- added long grain rice in place of 1 can of beans. Will definitely try this one again! Thanks
The flavor is incredible! The only change I made was to use 32 oz of broth/stock to thin it and it was perfect!
Loved this creamy delicious chili. I had some poblano peppers on hand so used those instead of canned. I used corn starch to thicken it a bit at the end of cooking with the cream and sour cream.
This was great! Easy – full of flavor. I used one can mild green chilis and one hot. It gave it just a little heat – would definitely make again.