My mother keeps losing this recipe. I cannot count the number of times I've forwarded it back to her- one of our coworkers 20 years ago brought it to the office chili cook off, and it's been living in my email ever since. I cannot count the number of people I have sent it on to. I have, of course, made some modifications over the years.
White chicken chili:
2 lb chicken breast - 1/2" cubes
1 medium onion - chopped
3 tbsp garlic
1 tbsp oil
4 - 15.5 oz cans Great Northern Beans - drained and rinsed
4 c chicken broth
2 - 4 oz cans chopped green chilis
2 tsp salt
2 tsp cumin
2 tsp oregano
1 tsp pepper
2 cup sour cream/ plain yogurt
1 cup half and half
In large pan sauté chicken, onion, garlic powder in vegetable oil until done. (just enough oil to coat bottom of pan)
Add beans, broth, chilis & seasonings.
Bring to boil - reduce heat and simmer uncovered for 30 minutes.
Remove from heat and stir in dairy
(These days, I add everything up to the dairy in the instant pot, cook for 4-6 min, turn the warmer off, and let it release. And then wait until it's cool enough I won't curdle the milk)
Makes 7 servings.
