Monday, October 14, 2013

White Bean Chicken Chili {an update}

This is really just an updated version of this recipe that's been on this blog for a long time.  But I haven't actually made it that way in several years, so I thought I better share the way I make it these days.  The basics are mostly the same, but instead of using a lot of cream and sour cream, I double the amount of broth, and then just add a little sour cream at the end.  It lightens it up a bit, and cuts back on the dairy, which is a good thing for some of my family members (and let's be honest - cutting out some cream is good for all of us!)  I promise the flavors are still amazing and this still is one of our favorite soups to eat on a chilly night.  I just made it again last weekend after a cool day of apple picking and it was a hit!

White Bean Chicken Chili

*You can add the sour cream at the end, or omit it and then serve it on the side so everyone can add as much as they like.

1 lb. boneless, skinless chicken breasts, cut into 1" cubes
1 medium onion, chopped
2 cloves garlic, minced
1 T. oil
2 (15 oz). cans Great Northern beans, rinsed and drained
4 c. chicken broth (1 quart)
1 (4 oz.) can green chiles
1 tsp. salt
1 tsp. dried oregano
1 tsp. cumin
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/3 c. sour cream, optional*

In a large saucepan, saute chicken, onion and garlic in oil until chicken is no longer pink.  Add beans, broth, chiles, and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered for 20 minutes.  Remove from the heat; stir in sour cream, or serve with sour cream on the side.

Source: Adapted from this recipe, originally adapted from Mel's Kitchen Cafe

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