The huge holiday extravaganza is over. Time to get back to work and school (unless you’re lucky and somehow got an extension). January and February can be a little hard after all the excitement…..and a little cold. So I figured we’d better at least warm you all up with another soup recipe: White Chicken Chili!
This White Chicken Chili is a definite keeper – it’s straightforward, simple, and yet fun and fresh. Serve it up with some grilled smoked Gouda sandwiches for an awesome flavor combo.
Hang in there! We’ll get through the rest of the winter together!
White Chicken Chili
- 2 tablespoons olive oil for pan
- 1 pound chicken breast diced into 1 inch pieces
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups chicken stock
- 2 cans cannellini beans or another white bean
- 1 7 oz jar diced green chilies
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 cup sour cream
- 1/4 cup heavy cream
- salt and pepper to taste
Place 2 tablespoons of olive oil over medium heat until it runs quickly in the pan. Toss in chicken and onion.
Cook until the chicken is cooked through, about ten minutes.
Add garlic and cook until fragrant.
Add chicken stock, beans, chilies, and spices. Bring to a boil.
Simmer over medium heat for 30-40 minutes.
Remove from heat and add sour cream and heavy cream.
Add salt and pepper, to taste. Serve!