Creamy Chicken Chili with Rice

By srumbel

You will be happy to know, that I made the creamy chili recipe my daughter was served at her progressive dinner. And guess what. It is totally amazing. I love that it makes use of leftover rice (which I had an abundance of), has a great combination of flavors and is super creamy. It was so amazing that I snapped a few photos of the finished product and brought the recipe to share with you all today.
from jamiecooksitup.net

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

Details

Cooking time 40mins

Preparation

Step 1

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.

Yield: 6-8 servings