Monday's Menu: Creamy, White Chicken Chili

When the temperature drops and the leaves begin to turn, there is nothing quite like a pot of hot chili, stew, or soup on the stove. I love this season, for oh so many reasons, but comfort food is definitely at the top of the list.  This recipe originally came from my boss' wife at my first job as an office manager for a dentist.  I have basically left it unchanged since she was generous enough to share it with me. And, here I will pass it on to you.  Make sure you grab a yummy salad and a nice, crusty Italian loaf to accompany...you will want to lick this bowl dry (and let's face it, using bread to do this for your tongue is a bit more culturally acceptable.)

• 1 lb. boneless, skinless chicken breasts cut into bite-size pieces
• 1 medium white onion, diced
• 1 1/2 TBS. garlic powder
• 1 TBS. canola oil
• 2 cans great northern beans, rinsed and drained
• 1 can chicken broth (14.5 oz)
• 2 cans green chiles (4 oz each)
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream

Saute chicken, onion and garlic powder in oil. 

Add beans, broth, chiles and seasonings.

Bring mixture to a boil, then reduce heat to a low simmer.

Simmer uncovered for 30 minutes.

 

Remove from heat. Stir in sour cream and cream and serve immediately.

 

Bon Apetit!