Yesterday was our church’s annual Chili Cook Off. While I love my mom’s chili recipe (with a side of pay-the-dentist cinnamon rolls, of course), I decided to try something different this year. A friend shared a white chicken chili recipe and I used it and ended up with the 2nd best chili (first place was also a white chicken chili–I’ll have to ask what her secret is!)! While I won’t claim this as a particularly healthy soup, it’s delicious and perfect for crisp autumn evenings.
Ingredients:
1 pound chicken, cubed
1 onion, chopped
1 1/2 teaspoon garlic, minced
1 Tablespoon vegetable oil
3 cans Great Northern beans, undrained
1 cup chicken broth
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 cup sour cream
1/2 cup whipping cream
In a large stockpot, brown chicken in vegetable oil. When almost finished, add the onions and garlic, sauteing until soft. Add the beans, broth and seasonings. Bring to a boil then reduce heat, simmering for 30 minutes. Remove from the heat and stir in sour cream and whipping cream. Serve immediately.
