I love when it rains.
In elementary school when it rained there was a small chance I would watch a film in class. Since I’m grown up, it still means to have a movie marathons, taking a bubble bath, reading a book and to make comforting soups,stews, and chilies.
I’ve actually made this a while ago but for some reason it hasn’t made it on the blog. I figure it’s a perfect time to share this chili since its getting cooler outside and maybe raining or snowing in some parts of the country.
I’ve always thought there was only one type of chili, a beef chili. After seeing white chicken chili on a few blogs, I knew I had to try it. I love this chili a lot. It’s different from your typical tomato based chili. It’s creamy, flavorful, and comforting. Which is something that I love in a soup.
If I ever had to choose between white chicken chili and beef chili, I would choose this white chicken chili. That’s how good it is.
White Chicken Chili
1 lb boneless skinless chicken breast, cubed
1 medium onion, small diced
1 T vegetable oil
2 cans cannellini beans
14.5 ounces chicken broth
2 4-ounce cans chopped green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne
2 garlic cloves, minced
1/2 cup half & half
8 ounce reduced fat sour cream
Heat the oil in a large pot over medium high heat. Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent. Add the garlic and cook for another three minutes.
Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.
Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and additional sour cream to top.