Creamy White Chicken Chili
with Great Northern Beans & Cilantro
Ingredients
8 oz. Chicken Tenderloin
1 C. Diced Yellow Onion
2 T. Cilantro
1 Roma Tomato
15 oz. Can Great Northern Beans
8 fl oz Chicken Broth
4 oz. Diced Green Chillies (w/ juices)
½ C. Sour Cream
¼ C. Heavy Cream
1.2 oz. Whole Grain Tostitos
Spice Mix:
1 t. Garlic Powder
½ t. Ground Cumin
½ t. Dried Oregano
1/16 t. Cayenne Pepper
Tools: Medium Pot
Instructions
Prepare Your Ingredients
Wash and dry your produce.
Roughly chop cilantro to make about 2 Tbsp.
Small dice the tomato.
Drain and rinse the beans.
Pat chicken dry and cut into bite size pieces.
Cook the Chili
Heat ½ Tbsp olive oil in a medium pot over medium-high heat.
Add the chicken, onion, and spice mix.
Cook mixing frequently until chicken is cooked through; 3-4 minutes (add oil if pan dries).
Stir in the beans, 1 cup water, chicken broth, and chilies with juices.
Season with salt and pepper to taste.
Bring to a boil.
Reduce heat to a gentle simmer, and cook uncovered for 25 minutes, stirring occasionally.
Plating
Remove from heat and stir in the sour cream and heavy cream.
Divide the chili between your bowls.
Top with fresh chopped cilantro, tomatoes, and chips. Enjoy!
