Creamy Chicken Chili with 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
You might think this is a complicated recipe but it really comes together fast and easy, it only tastes like it took all day. This flavorful and creamy soup will be a hit with your family and friends. Give it a squirt of lime and sprinkle with chopped cilantro for a delicious and bright finish right before serving. If you want something a little heavier, top with some grated cheese. For more heat, add a few slices of jalapeno or drops of hot sauce. It’s delicious served with corn bread.
Once you’ve cooked the chicken in oil with onions and garlic powder, just add in the rest of the items then simmer, holding the sour cream and whipping cream until last after taken off the heat. It’s just that easy!
1 pound boneless skinless chicken breast, cut into bite-sized cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 pouches 10-oz Navy Bare Beans or Pinto Bare Beans or a combination of both
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. Ladle into bowls, garnish with chopped, fresh cilantro and a squeeze of lime. Serve and enjoy! When reheating, reheat slowly. If the heat is too high, the cream will curdle.