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White Chicken Chili


If you like creamy chicken enchiladas, you will love this chili!  I guess it should be called a soup though, as it is not quite as thick as chili, but whatever, it is GOOD!  It takes about 45 minutes to make from start to finish.  Giving you plenty of time to work on any sides while the soup simmers away.  We like to eat it with a bit of cheese sprinkled on top and crushed up tortilla chips.  Add a fresh green salad and some fruit, and you have a complete dinner!

Serves 6-8 for about $1/serving



1 lb. boneless, skinless chicken breasts, cubed (about 3-4) – $4

1/2 medium onion, chopped – $0.16

1 Tbsp. oil

2 (15oz) cans Northern or white beans, rinsed and drained – $1.56

1 can chicken broth – $0.58

1 can chopped green chilies – $0.34 (I used a fresh green chili)

1 tsp. salt

1/2 tsp. cumin

1 tsp. dried oregano

1/2 tsp. pepper

1 cup sour cream – $0.78

1/2 cup whipping cream – $0.39



In large saucepan sauté chicken, onion and green chilies in oil.



When chicken is no longer pink, add beans, broth and seasonings.  Bring to a boil.  Reduce heat and simmer uncovered for 30 minutes.


Remove from heat.  Stir in sour cream and whipping cream.

Note the red and green flecks, I added dried red bell pepper and spinach flakes to add a bit more color, flavor and nutritional value.