Pity Party for One

November 5, 2014

Wild About Titus

November 7, 2014

Famous White Chicken Chili

November 6, 2014
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White chicken chili is a favorite of ours. Everybody in our home eats it happily, even my pickiest kids. I served it up on our weekend away to the loveliest of barns, and it was the perfect way to warm our bellies on a chilly (pun intended) fall day.

you need this recipe - most delicious white chicken chili in the world. It's on constant repeat at our house! Everyone, even the pickiest eaters, love this recipe!

Every time I serve this recipe to friends, I get asked for the recipe. It’s been adapted over the years from a recipe found online, and when I tried to find the original link the other day, I discovered it had been taken down.

That was my cue to write it down and share it here – it’s just too good to keep to myself.

you need this recipe - most delicious white chicken chili in the world. It's on constant repeat at our house! Everyone, even the pickiest eaters, love this recipe!

Warning: this is not the soup you pick when on a diet. I’ve made lower fat versions over the years, and they’ve been fine. But if you want the full on happiest tummy version, it’s got some fat. But mmm, is it ever worth every mouth watering bite of it.

Ingredients:

Olive oil

5 chicken breasts

1 T plus 1/2 t, divided cumin

1 T plus 1/2 t, divided paprika

1 T plus 1/2 t, divided cayenne

salt and pepper to taste

1 small onion, finely diced

1 T garlic, finely minced

2 4 oz cans diced green chilies

8 oz heavy cream

2 14.5 oz cans chicken broth

2 15 oz cans cannellini beans, drained and rinsed

1 cup shredded cheddar

8 oz sour cream

Directions:

Heat olive oil in a dutch oven or extra large saucepan on the stove top and put in the chicken breasts, adding 1/5 teaspoon of cumin, paprika, cayenne, salt and pepper to the tops. Cook for five minutes on medium heat, resisting the urge to turn them over before your five minutes is up. Flip the chicken, and continue cooking for another couple of minutes. Set chicken aside to cool in a separate bowl.

Heat another tablespoon of olive oil once again and cook the onions until translucent. Add the garlic and cook another 2 minutes. Next, add green chilies, heavy cream, chicken broth and beans. Shred the chicken and put it back into the saucepan with the wet ingredients. Simmer on low for a half hour, then add cheese. Simmer another 10 minutes, then stir in sour cream just before serving.

Serve with some crusty bread (so you can soak up every last drop!) and enjoy!

Delicious white chicken chili - the last recipe you'll ever need. This one will have your dinner guests clamoring for more.Delicious white chicken chili - the last recipe you'll ever need. This one will have your dinner guests clamoring for more.

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