Now, about the chili: The weather is getting quite chilly here in our part of the world. Ok, so it's not snowing and it's not below zero, BUT, it reached a low of 30 degrees and that my friends, is COLD here in the desert. So, it's soup and chili time!! YAY!!! And OMG this chili was so incredibly good! I mean so good that Chris told me... and I quote... "This is the best chicken soup (chili) I have ever had!!" I would have to agree. This truly was one of the best chicken soup/chili I have in a very long time. For me to say this is huge, by the way. I am a red chili girl. I usually stick my nose up to white chili. In my defense it is because I have never had a white chili that has compared to the red ones I do so love. Well, I may be a convert now. Or at least with THIS particular white chili. This will definitely become a regular in our house!
Creamy White Chicken Chili
Slightly adapted from Mary, Barefeet in the Kitchen
1 Tablespoon olive oil
1/2 sweet onion, finely chopped
1 garlic clove, finely minced
1 lb chicken breasts, cut into 1/2-inch pieces
3 cups chicken broth
1 (7oz) can chopped green chili
1 can great northern beans
1 teaspoon kosher salt
1/2 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy cream
In a large saucepan, over medium heat, heat the oil. Add the onion and garlic and saute until they just become tender, about 2-3 minutes. Add the chicken to the pan. Cook until the chicken is no longer pink, about 5-8 minutes. Add the broth, beans, chilis and spices. Bring to a boil. Reduce heat and allow soup to simmer for 30 minutes; stirring occasionally.
Add the sour cream and heavy cream to the pan and remove from heat. Stir until everything is combined. Serve immediately and enjoy!
One Year Ago: Every Chip Cookie