You’ll be delighted by how easy this luxurious fast-fix chili recipe is to make. Chicken and great northern beans in a delicious creamy sauce is a welcome change of pace.

1 pound chicken breasts
1 medium onion
3 cloves garlic or 1-1/2 teaspoons garlic powder
1 tablespoon olive oil
2 cans (14 – 16 ounces) great northern beans
1 can (14 – 16 ounces) chicken broth or stock
2 4-ounce cans chopped green chilies
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper, freshly cracked and ground
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy (whipping) cream

Bone and skin chicken breasts, cut into 1/2-inch cubes. Chop the onion. Mince the garlic if you’re using cloves. Drain and rinse the beans.

Place the olive oil in a large saucepan over medium heat. Sauté the cubed chicken, onion and garlic until the chicken is no longer pink.

Add the beans, broth or stock, chilies, salt, oregano, pepper and cayenne. Bring to a boil and immediately reduce heat. Simmer uncovered for 30 minutes. Remove from heat; stir in the sour cream and cream and serve immediately.

Tip: if the entire recipe isn’t needed for your meal, you can refrigerate or freeze a portion for later use. Before adding the sour cream and cream, remove 1/2 of the chili to a storage container. Reduce the sour cream to 1/2 cup and whipping cream to 1/4 cup and add them only to the portion that you’re serving immediately.

Gently reheat the stored portion at a later date and add 1/2 cup sour cream and 1/4 cup whipping cream just before serving. Reheating the chili after the sour cream and whipping cream have been added can “break” the sauce, creating a watery texture.

Yield: 4 – 6 servings.

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