East Meets West Creamy White Chili


4 tsp fresh lime juice

1/4 cup Persian Lime Olive Oil

2 Garlic Cloves, Minced

1/2 tsp. Cumin, Ground

1/2 tsp. Curry Powder

1/4 tsp. Ancho Chile, Powdered

1 pound Chicken Breast, cut into cubes

1 Medium Onion, Chopped

1 Tbs. Canola Oil

2 cups Chicken Broth

3 cans Great Northern Beans, drained and rinsed

2 (4oz) cans Diced Mild Chiles

1 tsp Salt

1 tsp Cumin, Ground

1 tsp Curry Powder

1/2 tsp Chile Lime Blend

1 cup Sour cream

1/2 cup heavy whipping cream


Whisk together lime juice, Persian Lime Olive Oil, garlic, 1/2 tsp cumin, 1/2 tsp curry powder, 1/4 tsp Ancho Chile powder. Pour over cubed chicken, cover and marinate in refrigerator for 30 minutes.

In a large sauce pan, sauté onions and chicken until chicken in cooked through.

Add 2 and 1/2 cans of beans (reserve remaining 1/2 can), broth, chiles, and seasonings. Bring to boil, reduce heat and simmer for 30 minutes.

Puree remaining 1/2 can of beans and stir into chili. Return to simmer.

Remove from heat, stir in sour cream and heavy cream.

Serve with a dollop of sour cream and shredded Monterey Jack cheese if desired.

This recipe won first place in out 2017 Iowa State Fair Chili Contest.