Okay, so I know I already did a white chicken chili recipe on here. But this new recipe that I got from a friend at church is just WAAAY too amazing not to share. Seriously, I just made this recipe last week, and I’m already itching to make it again. The best part? It’s much quicker than the other white chili recipe I posted (although not quite as healthy. So if you’re going for healthy but still delicious, check out the other one). Did I already say how amazing this chili is? Oh, and I can’t forget to mention that she won our church’s chili cookoff with this recipe 🙂
Creamy White Chili
1 medium onion, diced
1-1/2 tsp. fresh, minced garlic
1 tbs. vegetable oil
2 cups cut-up, cooked chicken
14.5 oz chicken broth
(2) 15.5 oz cans great northern white beans, drained & rinsed
4 oz can chopped mild chilies
1 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. dried oregano
1 tsp. cumin
1/2 tsp. black pepper
1 cup sour cream
1/2 cup whipping cream
Heat up oil in a skillet and saute garlic and onion until softened. Add chicken, chicken broth, beans, chilies, salt, both peppers, oregano, and cumin. Bring to a boil, reduce heat and simmer uncovered for 30 minutes.
Remove from heat. Stir in sour cream and whipping cream. Serve immediately. (Reheats great, too!)
*Since I don’t always have cooked chicken ready to go, I will often just cook the chicken with the onions and garlic in the oil, then add the other ingredients. In fact, I think that the chicken is usually more tender and less dried out this way!
*You can easily cut down on calories by omitting the sour cream or whipping cream, or cutting them in half. Obviously, the more you put in, the creamier and richer the chili will be, but I’ve had it without any sour cream (but with whipping cream) and without any whipping cream (but with sour cream), and it’s still delicious!
Oh man, in between the drizzle outside and my goal to index 30 more names before Matt gets home from school, I am just craving this like crazy now. Good thing I have an awesome chicken and rice dish baking in the oven, otherwise I’d be running to the store like a madwoman for some more chicken and whipping cream, and stat!
Recipe courtesy of Jackie Auman