This chicken chili is fabulous! You must try this dish. I made it last night and there was just a tiny bit left. The recipe is from The Gooseberry Patch Halloween Cookbook, but I got it through their e-mail newsletter.
1 T. oil
1 lb. boneless, skinless chicken breasts, cubed
1 onion, chopped
14-oz can chicken broth
2 (15.8 oz) cans Great Northern beans, drained and rinsed
2 (4-1/2 oz) cans chopped green chiles (I only use one to tone down the heat for the kiddos)
1-1/2 t. garlic powder
1 t. salt
1 t. cumin
1/2 t. dried oregano
8-0z. sour cream
1 c. whipping cream
2 c. shredded Monterey Jack cheese
Heat oil in large skillet over medium heat; add chicken and onion. Saute until chicken is cooked through; set aside. Combine broth, beans, undrained chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat. Add chicken mixture; reduce heat and simmer 30 minutes. Add sour cream and whipping cream, stirring well. Top each serving with shredded cheese; garnish, if desired. Serves 6-8.
I had cooked a huge crockpot full of chicken pieces yesterday which yielded me 10 cups of shredded chicken! I used two cups for the chili and put the rest in the freezer to use later. I used chicken broth that I had made from a previous crockpot chicken batch. I soaked my beans the night before and cooked them in the crockpot yesterday (I have two crockpots!); used four cups for the chili and put the rest in the freezer for later! It was easy to bring everything together and now I have lots of good food already cooked and ready to pull out at a later date!
Sorry I don't have a picture to show you....the chili was gobbled up before I even thought about it!