Last night was one of those nights I needed a meal that was quick and fast. One of my favorite benefits to having a well stocked pantry and food storage is you can make complete meals without having to run to the store. Most of this recipe is all about dumping in a soup pot jars or cans of food, which makes it really simple to make. However, with a little splash of lime juice and some fresh avocados, we had a creamy chicken chili that was perfect for a busy night. It’s a little bit spicy, creamy and full of lots of great nutrients. This is a simple, easy recipe I know your family will love too! Enjoy 🙂
Ingredients
- 1 Tbs. olive oil
- 1 lb. chicken breasts cubed
- 1 onion chopped
- 1 1/2 tsp. garlic powder
- 1 tsp. salt or more to taste
- 1 tsp. cumin
- 1 tsp. oregano
- 1/2 tsp. pepper
- 1/4 tsp. cayenne pepper
- 2 cans white beans drained
- 1 can chicken broth
- 2 cans diced green chilies
- 1/2 cup cilantro
- 1 cup sour cream
- 1/2 cup milk or half & half
Instructions
- Prepare the chicken by cutting off any excess fat from the chicken breasts. Cut the chicken into bite sized pieces. In a large saucepan bring the pot to medium-high heat. Add the olive oil and then the chicken pieces. Let the chicken start to cook while you cut the onions. Add the onions to the chicken and then season with the garlic powder, salt, pepper, cumin, oregano, cayenne pepper. Once the chicken seems to be mostly cooked, add the drained beans, broth and chilies. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from the heat; stir in sour cream, cilantro and milk or half & half. Garnish with more fresh cilantro, if desired. Serve with tortilla chips and more sour cream.
