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Creamy Chicken Chili with Rice

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Total Time 40 minutes
Servings 6 -8 servings

Ingredients
  

  • 2 Tb olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 chicken breasts chopped
  • 2 chicken thighs chopped
  • 1 1/4 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 Tb oregano
  • 3 C water
  • 4 C milk
  • 1 C heavy whipping cream
  • 3 15.5 ounce great northern white beans (drained)
  • 3 Tb chicken bullion granules
  • 2 C rice cooked (brown or white)
  • 1/4 C sour cream
  • 1 Tb butter
  • salt and pepper

Instructions
 

  • 1. Heat a large soup pot over medium high heat. Add olive 2 Tb olive oil and allow it to heat throught.
  • 2. Add 1 chopped onion and 3 cloves minced garlic. Saute for 2-3 minutes.
  • 3. Chop 2 chicken breasts and 2 chicken thighs into 1-2 inch chunks and add them to the soup pot.
  • 4. Sprinkle the chicken with 1 1/4 tsp chili powder, 1/2 tsp cayenne pepper (more if you like a lot of heat) and 1 Tb oregano. Give it a nice stir to combine and allow the chicken to cook for 5-6 minutes, stirring occasionally.
  • 5. When the chicken is almost cooked through, add 3 C hot water, 4 C milk, 1 C whipping cream, 3 cans great norther white beans (drained), 3 Tb chicken bullion granules and 2 C cooked rice. Bring the soup to a boil. Reduce heat and allow the chili to simmer for 20-30 minutes.
  • 6. Stir in 1/4 C sour cream and 1 Tb butter. Give it a taste and add a bit of salt and pepper.
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