Hot, homemade soup on yet another cold, snowy day?
Yes, thank you.
This creamy soup has a little bit of a kick, thanks to the green chilies. It really hits the spot during the winter months. I made buttermilk biscuits to go along with the meal but corn bread makes a good companion too.
I realized when I was taking pictures that this dish made for a little white (soup) on white (biscuits) on white (bowl and plate) on white (snow). Not a problem though. I just added something from my collection of red.
Creamy White Chili
recipe taken from my hometown cookbook
1 lb. boneless, skinless chicken breast, cut into 1″ cubes
1 med onion, chopped
1/2 tsp. garlic powder
2 cloves garlic, minced
1 Tbsp. olive oil
2-15.5 oz. cans Great Northern beans, drained and rinsed
1-14.5 oz. can chicken broth
2-4 oz cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute the chicken, onion, garlic powder and garlic in oil until chicken is no longer pink.
Add beans, broth, chilies and seasonings. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes.
Remove from heat, then stir in sour cream and cream.
Eat immediately.
Have a warm and relaxing weekend. Hope most of you have Monday off, too.
With his time off, MJ is really excited to delve into my list of projects.
Really really excited. : )
Take care.
-amy c
