(Recipe can be found on the site Eat, Live, Run here.)
Step by Step Instructions:
This creamy chicken chili recipe comes together in a snap with the following ingredients: Salt, 2 cans of Cannelini beans (I used Great Northern because that’s what I had), Half and Half (I used fat-free), Canola Oil (the recipe calls for Vegetable Oil), 2 cans of diced Green Chiles, Chicken Broth, 1 Medium Onion diced finely, 1 pound of chicken breast (or rotisserie chicken in my case), Kosher Salt, Dried Oregano, 2 cloves of Garlic, Light Sour Cream, Cumin and Cayenne (Red) Pepper.
In a large pot, I poured 1 tablespoon of canola oil and heated it over medium heat. Then the onions were added to the pot and sauteed for six minutes or until the onions are translucent. [Note: If you are using chicken breast instead, it’s at this point you’d add the chicken and cook until it’s seared.]
Then I minced 2 cloves of garlic and added it to the onions and sauteed for a couple of minutes.
Then the beans (that had been drained and rinsed), the chicken, chicken broth, green chiles, salt, cumin, oregano, and cayenne pepper are added to the pot.
The soup is then combined and brought to a boil. Once boiling, the heat is reduced to low and the soup will simmer for about 30 minutes.
After 30 minutes the soup will look pretty much the same but the flavor will have intensified.
Remove the soup from heat and add the sour cream and half and half right before serving and the soup will be lovely and creamy. Serve the soup topped with some shredded cheddar cheese and a dollop of sour cream. Yum! Hope you enjoy!!
White Chicken Chili
(Serves 4)
Ingredients:
1 lb boneless skinless chicken breast, cubed
1 medium onion, small diced
1 T vegetable oil
2 cans cannellini beans
14.5 ounces chicken broth
2 4-ounce cans chopped green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne
2 garlic cloves, minced
1/2 cup half & half
8 ounce reduced fat sour cream
Preparation Instructions:
1. Heat the oil in a large pot over medium high heat. Add the chicken and chopped onion and sauté for about six minutes, or until the chicken is seared and the onion is translucent. Add the garlic and cook for another three minutes.
2. Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.
3. Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and additional sour cream to top.
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I have to admit that I've never had white chili of any kind. (That could be part of the explanation about why you grew up on red chili.) This recipe and your photos look absolutely delicious, and I'm going to fix this on our next chilly day (how appropriate, I know).