White Chicken Chili

I have a few more pumpkin recipes coming up, but I figured I'd break it up by first sharing this white chicken chili recipe.  This recipe has been a regular in my house ever since I discovered it a year ago, at Mel's Kitchen Cafe.  I've never been much of a traditional chili fan and didn't really grow up eating it as a child.  My mom cooked a lot of dinners for my family over the years, but chili was definitely not one of them.  Although I have grown to enjoy it, no traditional chili recipe will ever compare to this white chicken chili. 

This white chicken chili isn't just something I kind of like.  In fact, I can confidently say that I LOVE this chili.  Traditional chili reminds me more of a summer BBQ, but this chili reminds me of cozy nights at home, sitting on the couch with a blanket, listening to the rain outside...

...you get the idea?  It's pretty much my idea of winter in a bowl. 

I especially love the fact that this chili is made with chicken instead of ground beef or turkey.  The hearty cubes of chicken provide a healthy dose of protein, and blends wonderfully with the creamy white chili sauce.  I feel that the amount of spices are perfect.  The cayenne pepper gives a subtle amount of heat that provides just enough spice to give the chili a little "kick," but it is perfectly tolerable for those who aren't fans of spicy foods.  This is also a great base recipe that can be adapted to fit your own personal vegetable preferences.  You can even exchange the chicken meat for leftover Thanksgiving turkey!

This recipe is definitely one of the top ten recipes I make.  Plus, my boyfriend specifically requests this chili, so that alone makes it a keeper!  I highly suggest you try this recipe, because I am confident that you will not be disappointed.  And like I said, it's a great way to use those turkey leftovers!

White Chicken Chili

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Recipe from Mel's Kitchen Cafe

Yield:  Serves 6

Ingredients:

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

1 medium onion, chopped

1 1/2 tsp garlic powder or 2 cloves fresh garlic, finely minced

1 Tbsp oil

2 cans (15 1/2 ounces each) Great Northern beans, rinsed and drained

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 cup sour cream

1/2 cup heavy cream

Directions:

In a large saucepan, saute chicken, onion, and garlic in oil, until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat and simmer, uncovered, for 30 minutes.  Remove from heat and stir in sour cream and heavy cream.  Serve immediately.

Notes:

*Although I haven't tried the slow-cooker method yet, I've included Mel's slow cooker instructions below:

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 chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 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.