Saturday, March 6, 2010

Creamy White Chili

I'd had this bookmarked for awhile and finally tried it tonight.  So. Good.  I've liked most of the recipes from the Kitchen Cafe blog, but I like to cross reference reviews sometimes.  I checked Recipezaar's site and they had the exact recipe and it was at the very top of the ratings list.  Something like 200 people rated it 5 stars, so needless to say, I was really looking forward to this.  Not disappointed a bit; it was de-licious.  The first bite Jon took was followed by exclamations of praise, and when i get that kind of reaction from him on a soup I know it was a success.

Creamy White Chili
My Kitchen Cafe Blog
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper ( I was afraid of the heat ad wanted my kids to eat it so i reduced to 1/8 tsp and it still turned out great, just perfect for me actually)
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add 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. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

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