Thursday, November 19, 2015

White Chicken Chili

I like soup.  It's generally easy, filling, and mostly healthy.  You can cram in all sorts of healthy things so sides are unnecessary (we rarely have sides).  I get real excited this time of year when I can start putting soup back on the menu however I may have overdone it when I realized between cereal for breakfast, soup for lunch, and a different soup for supper...I didn't eat off a plate in over a week.  I maybe forced a lot of soup on Matt.  And two year olds??  Generally not the neatest of soup eaters (at least ours isn't).

However, that hasn't stopped me.  We now are eating soup about every other meal I make which  means about 3 days of soup and then 3 days of solids.  This works better and saves us from using up all our bowls in 3 days. 

This white chicken chili is one of our favorites.  Even though it's not a crockpot recipe, it still cooks up with little active time and effort.  It's rich but still feels at least a little healthy and has enough flavor for both of us.  And, it's easy enough to scoop out the bigger chicken and bean chunks for Luke, saving us a mess to clean up later. 

White Chicken Chili
yield: about 10 servings 
1 TB olive oil
1-1½ pounds chicken, cut into ½ inch cubes
3 cloves garlic, minced
1 tsp kosher salt
1 tsp cumin
1 tsp dried oregano
½ tsp ground pepper
¼ tsp cayenne pepper
2 (15.5 ounce) cans Great Northern beans, drained
1 (14.5 ounce) can chicken stock
1 cup reduced fat sour cream
½ cup heavy cream or half-and-half

1) In a large saucepan heat the olive oil over medium-high heat, add the chicken, stirring occasionally until it is not pink.  Stir in the garlic, salt, cumin, oregano, and peppers and cook for about 30 seconds. 
2) Add the beans and stock to the pan, bring to a boil and then reduce heat to a simmer.  Cover and let simmer for 30 minutes.
3) Remove from heat and stir in the sour cream and heave cream or half-and-half.  Serve and enjoy!

Source: modified Mel's Kitchen Cafe, via Annie's Eats

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