The girls and I are suckers for any food that’s creamy and white (actually I think the girls would exist solely on white foods if left to their own devices). So this creamy white chicken chili is a pretty easy sell around here. I’ve made it and modified it enough times now that the recipe suits our family to a T, and it’s going to be a great pre-candy dinner tomorrow before the main event.
Creamy White Chicken Chili
- 1 pound chicken, cut into tiny pieces (I use precooked rotisserie or packaged pre-grilled chicken when I’m in a hurry)
- 1/2 medium yellow onion, chopped
- 1 and 1/2 teaspoons garlic powder
- 1 Tablespoon canola or vegetable oil
- 2 cans (15oz ea) great northern beans (or cannellini beans, which is usually what I can find at our grocery store), rinsed and drained
- 1 can (14oz) chicken broth
- 1 large can (8oz) chopped green chilis (mild or moderate, up to you), undrained
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon pepper (add more if you like spice)
- Dash of cayenne pepper (add more if you like spice)
- 1 cup (8oz) sour cream (I use the light version)
- 1/2 cup heavy whipping cream
- In a round dutch oven (or large, heavy saucepan), saute the oil, garlic powder, onion, and chicken until chicken is no longer pink. (If using precooked chicken, wait until the onions are soft, then add the chicken and stir for about a minute longer to warm.)
- Add the beans, broth, chilis, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Remove from heat and stir in sour cream and heavy cream.
- Serve with cornbread and apple wedges. Mmmm!
Pictures coming tomorrow of our ebullient trick or treaters. Any guesses on the costumes?
In the meantime, here’s oh-so-obliging Dusty, after Ro and Ree found a doggie pumpkin costume for $2.79 in the Michael’s clearance bin. You KNOW we had to get it at that price, right?