Creamy Chicken Chili with Navy Bare Beans
This delicious and easy soup will become your new go-to recipe when you want to make comfort food that really satisfies.
Prep: 15 minutes
Cook: 45 minutes
Yield: Approximately 4 servings
1 pound boneless skinless chicken breast, cut into bit-size cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 pouches 10-oz Bare Beans Navy beans
2 cans (4 ounce) chopped green chilies
1 can (14.5 ounces) chicken broth
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon black or white pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
In a large kettle or Dutch oven sauté the chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve and enjoy!
When reheating, reheat slowly. If the heat is too high, the cream will curdle.
Post a Comment