Updated: Feb 17, 2020
The first time I had white chili was at a church youth event WAY back in the day. It was served in a styrofoam bowl after a very cold night of Christmas Caroling to widows and widowers in our community. I still remember the smell and the warmth going down my throat. I recently served this to our family for the first time during the winter months and it was a hit! Yes- all 7 of the soup bowls were scraped clean.
In my book, that means it's "a keeper" for the family meal planning rotation.
Recipe: 1-2 chicken breast cut into bite sized pieces 1 c chopped onion 2 tsp garlic minced 1 tbsp oil 1 cup chicken broth 2, 4 oz cans green chilis 1 tsp salt 1/2 tsp pepper 1 tsp cumin 1 tsp ground oregano Dash of cayenne 2 cans Northern Beans, drained 1/2 cup heavy cream or evaporated milk 1 cup sour cream Lime juice to taste
Optional tortilla chips and cheese as garnish
Directions: Heat oil in large pot and add chicken, onion and garlic. Cook until chicken is done. Add the broth, seasonings, chilis and beans. Bring to a boil, then simmer, covered for 20-25 minutes. Stir in cream and sr cream and lime juice to taste. Serve immediately. Serves 6