Creamy White Chicken Chili | Food | Illinois Extension | UIUC

Ingredients

• 1 pound boneless skinless chicken breast
• 1 teaspoon canola oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 (4.5 oz.) can chilies
• 2 (14.5 oz.) cans cannellini beans, low sodium, rinsed, drained
• 1 Tablespoon chili powder
• 1 Tablespoon cumin
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 cups chicken stock, low sodium, gluten-free
• 2 cups milk, nonfat
• 1/2 cup light sour cream
• 3 Tablespoons cornstarch
• 3 Tablespoons water
• Wash hands with soap and water. Turn the sauté button on. Sauté oil and onions for 2-3 minutes. Add garlic and sauté for another 30 seconds.
• Carefully remove lid, remove chicken. Using a food thermometer ensure the chicken is cooked to 165F. Shred chicken, and place back into cooker.
• Wash hands with soap and water. Sauté oil and onions over high heat for 2-3 minutes.
• Add stock, chilies, beans, and seasonings, bring to a boil. Once boiling, reduce heat to a simmer and cook uncovered for 30 minutes.