Creamy White Chili (Throwback Thursday)

I've been going thru old recipes (I still have an old box that I used to use before I changed to a binder system, it hangs out in the top of my cookbook cupboard and I have to get a tall stool out in order to access that high shelf haha, I decided to go thru some of these old ones and share with you even if I don't have a picture!).  

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1 1/2 t. garlic powder
• 1 T. vegetable oil
• 2 (15 oz) cans great northern beans, rinsed and drained
• 1 (14.5 oz) can chicken broth
• 2 (4 oz.) cans chopped green chilies
• 1 t. salt
• 1 t. ground cumin
• 1 t. dried oregano
• 1/2 t. pepper
• 1/4 t. cayenne pepper
• 1 cup (8 oz) sour cream
• 1/2 cup whipping cream

In a large saucepan, sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. 

makes 7 servings

I don't know how old this recipe is or where it was published, but judging from the heart and tea kettle graphics across the top it looks 80's to me haha. 

3.12.25: sham-rocks (painted rocks)

3.12.24: tt reheating corned beef 

3.12.23: 🔥 week 10

3.12.22: pot o'gold cupcakes

3.12.21: kid craft: paper leprechaun by Brooke

3.12.20:  TBT: St. Patrick's day luncheon and Green Pea Soup recipe

3.12.19: TT: single cupcake container

3.12.18: make a layered paper shamrock 

3.12.17: blueberry chutney (delish with pork tenderloin!)

3.12.16: copycat shamrock shake