Tuesday, September 20, 2011

Serving Up {Soup}: Creamy White Chili

I am really excited that soup season is upon us.  I could eat soup every single day for the rest of my life and probably not tire of it.  Now my kids, however, that is a different story.  So I don't eat soup every single day.  But we do make soup frequently during the rainy season here in the Northwest (which is the next nine months) and this recipe is one of our stand-out favorites.  Paired with a loaf of hot, homemade bread - this is nearly perfection!

(recipe from Taste of Home magazine)
printable version

1 lb. boneless skinless chicken breast, cut into ½”cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 Tbs. vegetable oil
2 cans great northern beans, rinsed and drained
1 can chicken broth
2 cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. pepper
¼ tsp. cayenne pepper
1 C. sour cream
½ C. whipping cream

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

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