Today was a sleepy, sunny Fall day which I spent recoverying from a night of dancing in heels by watching the Food Network. There was a receipe for southern-style chili (otherwise called white chili) and it looked really delicious. I found a similar receipe online and gave it a try. I'm no Rachel Ray, but I thought it turned out alright (see photo below) and I got the nod of approval from my fiance. This is a really great alternative to a tomato based chili made with beef. Cornbread, which is sweetened with honey, compliments the spiciness of the soup nicely. Tortilla chips are great for dipping. Hope you enjoy!
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1 medium onion, chopped
- 1-1/2 teaspoons garlic powder
- 1 tablespoon canola oil
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 1 can (14-1/2 ounces) chicken broth
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cans (4 ounces each) chopped green chilies
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup (8 ounces) sour cream
- 1/2 cup heavy whipping cream
Directions
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the 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 cream.
http://www.tasteofhome.com/Recipes/Creamy-White-Chili
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