Tuesday, August 9, 2011

White Chicken Chili : D

This is one of my all time favorite recipes. So easy and so tasty. It is even easy to stick in the crock pot!

16 oz Chicken Broth
2 - 15.5 oz cans of Great Northern White Beans
2 - 4 oz cans of Chopped Green Chiles
Cooked, cubed Chicken (I don't really put a figure on it, how ever much I am in the mood for.)

Some onion - to your preference diced or sometimes we used dried onions
3 tsp Garlic Powder
1 tsp Oregano
1 tsp Ground Cumin
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Cayenne Pepper

1 cup of Sour Cream
1/2 Cup Heavy Whipping Cream (Half and Half works if you prefer.)
Cooked Rice - to your own preference, we usually make about 3 or 4 Cups of uncooked rice

Put the chicken broth, white beans, green chiles, cooked chicken and all of the spices in a large pot. Bring it to a boil and then let it simmer. The original recipe says to let it simmer for one hour with occassional stirring. This helps all the spices blend, however if you are impatient like me, you just add a little extra water or chicken broth and let it boil for about 30 minutes and it tastes great.

At this point you might be wondering what on earth you just made! It will look dark and taste very strong....but you remove it from the heat and whisk in the sour cream and the heavy whipping cream. This will be more of what you were expecting! Taste it, if it is still too strong for you, put in a little more of one or both of the creams. You can either pour it over the cooked rice or mix the rice into. Rick and I like to eat it with chips and cheese.

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