I can't believe I've never shared my White Chicken Chili recipe with you. Or maybe I can. I guard it closely. Because I want my White Chicken Chili to be the Best Ever, and if I share it all around, someone else may make it better.
Shame on me. Here it is. Let it enrich your life as it's enriched mine. My husband requests it at least every other week in the cold fall and winter months, and he's a happy man when I make it.
We ate our White Chicken Chili as part of an all-white meal. Not a purposeful thing. It just happened. I roasted cauliflower (yuuum) and made onion rye bread (from a mix). Delicious.
A note on roasting cauliflower: it's super easy. Chop off the florets. Toss them with olive oil and more sea salt than you think you need. Sprinkle ground cumin and ground cayenne and toss around again (I toss them in my aluminum 9x13 pan for the fewest dirty dishes possible.). Roast for 20 minutes at 375. Rotate pan and/or toss cauliflower. Roast 20 more minutes or until they start to smell yummy, almost like popcorn.
White Chicken Chili
1 lb. boneless, skinless chicken breasts (seasoned*, cooked and chopped)
1 medium onion, chopped
2 cans great northern beans, drained and rinsed
1 can chicken broth
2 4-oz. cans chopped green chilies
1 Tbsp. vegetable oil
1 1/2 tsp. garlic powder
1 tsp. cumin
1 tsp. oregano
1/2 tsp. ground black pepper
1/2 tsp. ground cayenne pepper
1 c. sour cream
1/2 c. whipping cream
Mix all ingredients in soup pot, except sour cream and whipping cream. Simmer uncovered for 30 minutes. Slowly add sour cream and stir until melted. Add whipping cream and heat thoroughly.
* I used Lawry's Seasoning Salt, ground black pepper and ground cumin to season my chicken, and I "sauteed" it in a nonstick skillet with cooking spray. Some people just boil their chicken for this chili, but I think adding these flavors and sauteeing it gives it that extra oomph.
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