I don't know where I found the recipe for my White Chicken Chili... I have it written on a recipe card... in other words, this was long before the days of Pinterest! This soup is such a staple in our winter dinner menu. But to be honest, we even make it in the summer because we love it so much! Trust me, you'll be hooked after one batch!
White Chicken Chili (serves 6)
1 pound *Grilled Chicken Breast, cut in cubes1 small Onion, chopped
1 1/2 tsp Garlic Powder (or 1 Garlic Clove)
2 cans Great White Northern Beans, drained & rinsed
2 (4oz) cans Chopped Green Chilies
1 (14oz) can Chicken Broth
1 tsp Dried Oregano
1 tsp Ground Cumin
1/2 tsp Pepper
1/4 tsp Cayenne Pepper
1 cup Sour Cream
1/2 cup Whipping Cream
In large saucepan, cook onion, garlic & chicken for a couple minutes. Add beans, chilies, broth and seasonings. Bring to a boil. Reduce head; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.
*You are more than welcome to saute chicken with the onion and garlic, instead of grilling, but we have found that when we cook the chicken on the grill, it enhances the flavor of the soup. It is oh so good! Bonus for me, Eric grills the chicken, so that's one less thing I have to cook, ha ha!