Tuesday, October 11, 2011

White Chicken Chili

*The first time I had this was at an Enrichment meeting.  The look of it wasn't too exciting, but it tasted so good!  I've been waiting for a cool fall evening to make this soup.  However, I used reduced fat sour cream and half and half.  Of course I should have known that real cream and real sour cream probably makes the soup.  Also, it tasted pretty spicy for my family.  I'll leave out the cayenne pepper next time.

2-3 cans chunk chicken breast
1/2 medium yellow onion, diced
2 cloves garlic (or 1 1/2 t garlic powder)
2 cans great northern (or cannellini) beans, rinsed and drained
1 can diced green chilies
1 t salt
1/4 t cayenne, optional
1 t ground cumin
1/2 t black pepper
1 can (or 2 cups) chicken broth
1/2 cup cream or half & half
1 cup sour cream
3 t fresh oregano (or 1 t dried)

1.  Saute chicken, onion, and garlic in 1 T cooking oil until onions are translucent.
2.  Add beans, chilies, salt, cayenne, cumin, pepper, and broth.  Stir and bring to a boil, then reduced heat and simmer for 20 minutes.  
3.  Add cream or half and half.  Stir to combine and then set simmer for another minute or two.  Remove from heat and add 1 cup sour cream and oregano.  Stir until sour cream has melted into your chili.  Serve immediately.

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