Hey Delia Creates readers! I’m Jess, from Craftiness is not Optional, and I’m so excited to be here sharing one of my all time favorite soup recipes! It’s a creamy, spicy white chicken chili that I could seriously eat a whole pot of by myself (over time, of course…..you know….like a few days 😉 …and I have actually done that since my family doesn’t like soup much. Weirdos….anyways…I hope you try this recipe soon and love it as much as I do! Thanks for having me, Delia!
White Chicken Chili
adapted from Mel’s Kitchen Cafe
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
3 cloves fresh garlic, finely minced
4 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
2 can (14 1/2 ounces) chicken broth
3 cans (4 ounces each) chopped green chilies
1.5 teaspoon salt
2 teaspoon ground cumin
2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cup sour cream
1 cup whipping cream
Fresh cilantro, for garnish (optional)
In a large saucepan or stockpot, saute chicken, onion and garlic 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 or transfer to a crock pot to keep warm. You can easily half this recipe, but this size is great for potlucks or a large family gathering.
Thanks Jess for a yummy twist on the traditional chili. Best wishes to you and your new girl!