The weather is finally taking a turn for below 80 degrees here. It seemed like we waited for summer FOREVER. In the end of August summer disappeared, then BAM! September rolled around, and it seemed like it was July again. Crazy.
Anyway, this week, the leaves are turning, the air is crisp and it feels like soup season. I love this extra rich and hearty version of white or chicken chili Laurie makes. Everyone in our fam gives it two thumbs up. It’s easy, and served with french bread and salad make a perfect fall dinner.
Laurie’s Creamy White Chili
1 lb. boneless chicken breast, cut in small pieces
1 medium onion, chopped
1 tablespoon oil
1 clove garlic, minced, or 1 tsp garlic powder
2 cans Great Northern Beans, rinsed and drained
1-14.5 oz. can chicken broth
1 cup sour cream
1 can chopped green chiles
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon cumin
1/2 cup whipping cream
Saute chicken pieces, onion and garlic in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat and simmer uncovered for about 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.
-I cooked the chicken and onion the day before serving and then threw the soup together 1/2 hour before we wanted to eat.
-If you want to cut fat, try substituting low fat sour cream and half and half for the sour cream and whipping cream.
-For a meatless option, you may substitute an extra can of Great Northern beans and omit the chicken.