After I told my good friend Julie that I had never had White Chicken Chili, she urged me to try this recipe and I was very anxious to do so! The weather is getting very cold (it actually SNOWED a bit north of where I live earlier this week!) and I am officially in the mood for soups and stews.
This recipe went above and beyond my expectations. It was perfectly seasoned and had a great, hearty flavor that is perfect for fall. It's also a 1-pot meal which is easy and great for clean up! This recipe is for the archives, you will absolutely love it.
Source: My friend Julie who got the recipe from her "Church Suppers" Cookbook
1 lb. BS chicken, cubed (about 2 large breasts)
1 onion, chopped
1-1/2 t. garlic powder (I used 3 cloves of freshly minced garlic instead)
1 T. oil
2 15 ½ oz. cans Great Northern beans, drained and rinsed
14 ½ oz. can chicken broth
2 4 oz. cans green chilies (I used 1 can which I thought was the perfect amount of heat for me)
1 t. salt
1 t. ground cumin
1 t. dried oregano
½ t. pepper
¼ t. cayenne pepper
8 oz. container sour cream
½ cup whipping cream
aprox. 1/4 cup shredded sharp cheddar (I added this)
In a large saucepan over medium heat, sauté chicken, onion and garlic powder in oil until no longer pink. Add beans, broth, chilies and seasonings; bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Top with a sprinkle of cheddar. Serve immediately.