White Chicken Chili

 

It has been a while since I posted a recipe, so I figured it was about time! And I have a winner for you. My cousin sent this recipe (from Simply the Sweet Life magazine) my way and it quickly became a Strom favorite. It is as easy as could be to throw together as well, so if you're in a pinch for time, this is a good one for you! 

White Chicken Chili Recipe

• 4 boneless skinless chicken breasts cooked and cut into bite size chunks
• 2 16oz cans Great Northern white beans
• 1 medium onion chopped
• 2 cloves minced garlic 
• 1 can chicken broth*
• 1 can of diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 2 small cans green chili's-chopped
• a few sliced jalapenos to add heat 
• 2 cup sour cream
• 2 cup cream**
• 1 to 2 cups grated pepper jack cheese

Cut chicken into bite sized pieces then saute in olive oil with onion and garlic. Add chicken broth, tomatoes, spices, beans, sour cream cream, cheese, green chili’s and jalapenos. Cook on low for about 30 minutes.

* If you wish to make the chili thicker, leave out the broth. It changes the consistency to a tasty soup. If that's what you're going for, then by all means, pour away!

** I am certain this tastes unreal with heavy cream, but between the sour cream and cheese, I had to make an executive decision and I went with half & half. It didn't taste like it was missing a thing. So if you're looking for a cut in calories, you can shave some off there. 

Serve this with some corn bread and you have a killer meal for dinner! Just remember to pay attention to your corn bread baking process and put in baking powder... Not baking soda... I still gag at the memory.

Bon Appétit!