I know I sound like a broken record but it is still hot in Arizona. Not "I'm melting" hot, but still hot enough that we are having a hard time recognizing it is fall by the time 3:00 pm rolls around. This is why I have decided I would just pretend it is nice and crisp outside and I started treating my meals as such. My youngest has also decided he had enough of this heat and started wearing jeans to school again, despite the fact that he is a sweaty mess by the time he arrives back home. He pointed to the calendar the other day and told me that he HAS to wear long pants after fall break because that's just what you do. Seriously, how can I argue with this logic?
I found this recipe probably a little over a year ago on Tasty Kitchen and it caught my eye right away. After a little bit of tweaking the recipe, it has come to be a family favorite, especially after a long day of school and soccer practice in the evening. The chili comes together quickly and while I realize you could make this with dry beans that have been soaked and cooked, it would defeat the convenience of the recipe for me, but if that's what you like to do, I say go ahead and knock yourself out. Chicken breast is cubed and browned along with onion and garlic powder in a big pot. The drained and rinsed beans are added along with chicken broth, green chilies and spices. The mixture is simmered for about 30 minutes and for the final touch sour cream and heavy cream are added. This ensures a perfect balance of spiciness and creaminess.
The soup has quite a kick, so if you like it a little milder, make sure to use less chilies or leave the cayenne pepper out. I like to serve this chili with tortilla chips and a little sprinkling of cheddar cheese, but a good cornbread on the side would be just as delicious. This is one of those meals that never has leftovers in our house and my kids fight over the last few spoons. It is also not as thick as a traditional thick chili, think of it more like a hearty soup with a kick. The spiciness of this dish will warm you nicely on a chilly evening, so make it tonight and get yourself all toasty warm!
White Chicken Chili
(adapted from Tasty Kitchen)
(Printable Recipe)
Ingredients:
1 1/2 pounds boneless, skinless chicken breast, cubed
1 whole medium onion, chopped
3/4 teaspoon garlic powder
2 tablespoons olive oil
3 cans (15.5 oz) Great Northern Beans, drained and rinsed
2 cans (14.5 oz) chicken broth
3 cans (4 oz) chopped green chilies
1 1/4 teaspoon Kosher salt
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 cup sour cream
1/2 cup heavy cream
Shredded cheddar cheese, for serving (optional)
Preparation:
Heat oil in a large pot. Saute chicken, onion, and garlic powder until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and cream. Serve garnished with cheese if desired.
(adapted from Tasty Kitchen)
(Printable Recipe)
Ingredients:
1 1/2 pounds boneless, skinless chicken breast, cubed
1 whole medium onion, chopped
3/4 teaspoon garlic powder
2 tablespoons olive oil
3 cans (15.5 oz) Great Northern Beans, drained and rinsed
2 cans (14.5 oz) chicken broth
3 cans (4 oz) chopped green chilies
1 1/4 teaspoon Kosher salt
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 cup sour cream
1/2 cup heavy cream
Shredded cheddar cheese, for serving (optional)
Preparation:
Heat oil in a large pot. Saute chicken, onion, and garlic powder until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and cream. Serve garnished with cheese if desired.
