Sunday, October 18, 2015

White Chicken Chili

I am a chili purist - you know the kind. Ground beef, kidney beans, tomato sauce and a seasoning blend. But my little brother sent me this recipe in a text a few weeks back with a picture that has made my mouth water ever since. And there's no better time than a Colt's versus Patriots NFL match-up to get a big pot of soup on the stove. So I made not one batch - but a double - of this amazing White Chicken Chili, and I am so glad I did. So easy, and so, so full of flavor. Go get your ingredients. Go ahead. Go. I'll wait.

Here's your list: For the record, if you don't want a ginormous batch or don't want leftovers, then cut everything in half. As for me, I have a 4 and 6 year old boys who eat like grown men, so a double batch it is.


2 pounds (give or take a few ounces) of boneless chicken, cut into bite sized pieces (not pictured below)
2-3 T. olive oil (also not pictured below)
1 onion, diced
 12 (yes 12) cloves of garlic, minced
32 ounce container chicken broth
4 cans Great Northern beans, rinsed and drained
14-16 ounces of chopped green chilies. Just depends on what size can your store offers. A little more or less is not going to throw it off.
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 16 ounce container sour cream
1 cup heavy whipping cream

It looks like a lot, but really, most of it is probably stuff you already have. Totally not that hard.

Let's get started, shall we?

Heat the oil over medium high heat. I used a large dutch oven which worked perfectly. Throw in the chicken once the oil is heated, then stir occasionally to keep it from sticking to the pan.

Add the garlic and onion to the pan. Yes, it seems like a lot of garlic. No, it is not too much. I promise that the garlic doesn't overwhelm the other flavors. It's perfect. Trust me.

Continue cooking, stirring occasionally, until the chicken is cooked through and no longer pink in the middle - about 15 minutes.

Once the chicken is cooked through, stir in the chicken broth.

Then add the beans.

And stir in the chilies. Yum!

Here's your spice blend: salt and black pepper, cayenne pepper, cumin, and oregano.  I bet white pepper would also be good, but this is plenty good just the way it is.

Throw your spices in with everything else and mix it together.

At this point, you could call it a day, because the spices turn the chicken broth into an incredible chili flavored broth. But we're not done. Bring the soup to a boil, turn down the heat, cover it, and let it simmer for 30 minutes.

And thirty minutes is the perfect amount of time to go outside and enjoy some nice fall weather. Tire swing, anyone?

Eli says, "Push me infinity high, Mommy!"

After 30 minutes, remove the soup from heat, and stir in the cream.

And then the sour cream. Stir until everything is incorporated.

That is one yummy bite.

And that's it! So easy.

Our grocery store bakery sells French Baguettes that you bake at home. They are the perfect texture for soaking up some good soup.

So if you have a football game to watch, or just need a good hearty meal on a chilly day, get out of your comfort zone and make some white chili. I promise you won't be disappointed.

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