White Chili with a Creamy Sauce

My sister-in-law is the source of this amazing recipe, which she sent to me many years ago when I was a time-crunched college student. 

She had prepared a large quantity of it & had served it to a large group of people one evening. 

It was successful, in addition to being simple & fast. 

In all the years that I've spent in the kitchen, I've never had one dish receive so many compliments as this one did. 

Cook the chicken, onion, & garlic powder in a large saucepan covered with oil over medium heat until the chicken is no longer pink. 

The beans, broth, chilies, & seasonings should all be added now. Bring the liquid to a boil. 

Turn the heat down & let it simmer, uncovered, for half an hour. Turn off the heat & mix in the sour cream as well as the heavy cream. 

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