Ingredients1 h 40 m servings 450 cals
- Heat olive oil in a large pot over medium heat. Add chicken, garlic, chives, oregano, thyme, basil, salt, pepper, and bay leaf; cook and stir until juices run clear, 5 to 8 minutes. Stir in 3 cans great Northern beans, water, chopped tomatoes, and salsa. Reduce heat to low and simmer, stirring occasionally, until flavors combine, about 1 hour.
- Stir remaining 2 cans great Northern beans and sour cream into the pot. Increase heat to medium-low and simmer until thick, about 25 minutes. Ladle into bowls.
Per Serving: 450 calories; 10 g fat; 60 g carbohydrates; 31.9 g protein; 42 mg cholesterol; 403 mg sodium. Full nutrition
ReviewsRead all reviews 5
The recipe title is a bit deceiving because once the tomatoes and salsa are added the end result is not white. With that being said, this is a good. Mine turned out more of a soup which is what ...
Made it as directed with one exception, I made it in my non stick copper pan so I did not use oil. This made all the spices stick to the chicken which made the chicken absolutely yummy, yet spic...
I made some slight changes...used chicken thighs, stewed tomatoes, a diced jalapeno , and no water. I added some sliced carrot and a tablespoon of cumin since it is a chili. It was good with the...
I was making a scaled down version, about a third, for two of us. I had plenty of chicken, but only one can of the beans. I fire roasted a fresh jalapeno out of the garden, and threw in some le...