Inner Chef

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Creamy White Chili

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Creamy White Chili

(From Martha Clem)

This chili is so delicious! My neighbor Martha was nice enough to share a bowl with me and the recipe for the chili. Please; I urge you to try this. The flavors are so perfect together. I added the optional cilantro to the top of mine and also added a bit of chopped cilantro to the chili itself…AMAZING!

Ingredients

1 pound boneless, skinless chicken breasts; cut into 1/2-inch cubes

1 medium onion, chopped

1 ½ tsp. garlic powder or 2 cloves fresh garlic, finely minced

1 Tbsp. oil

2 cans (15 ½ oz. each) Great Northern Beans, rinsed and drained

1 can (14 ½ oz.) chicken broth

2 cans (4 oz. each) chopped green chilies (if you like less kick, add just one can)

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

½ tsp. white pepper

¼ tsp. cayenne pepper

1 cup sour cream

½ cup whipping cream

Fresh cilantro, for garnish (optional)

Directions

In a large saucepan, sauté chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chilies and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 ½ cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

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