We had this awesome white chili last night around a campfire with the autumn leaves glowing all around us. Maybe it was just the moment, or the warmth of the chili on a cool night, but maybe this soup really is going to become one of my favorites. It's rich with flavor and really warms you to the bone on a cold day. I got this recipe from a friend in my ward, but I changed it enough to be able to call it my own. Here it is my way:
1 lbs boneless skinless chicken breasts, cut into 1/2 inch cubes or (lean ground turkey)
1/2 tsp sea salt
1 medium onion, chopped
5 cloves fresh garlic, minced
1 Tbsp. olive oil
2 cans (15-1/2 oz) navy beans, with liquid
1-2 chicken bullion cubes
1-1/4 cup water
4 oz. can green chilies
juice from 1 lime (fresh please- don't use the bottled!!)
1/2 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 cup fresh cilantro, chopped
1/2 tsp. coarsely ground black pepper
1/4 tsp. ground red pepper
1 cup sour cream
1/2 cup buttermilk or whipping cream
In a large saucepan, saute the chicken with sea salt, onion and garlic in olive oil until chicken is no longer pink. Add beans, bullion, water, green chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes, stirring occasionally. Remove from heat. Stir in sour cream and buttermilk. Serve immediately. Yield: 6-8 servings
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It's been quite a few years since I've made white chili. I decided to give your recipe a try, & made this for Halloween night. It was yummy, & Ryan said he likes it better than regular chili!
ReplyDeleteThanks, Leslie
yes leslie -this was the winner :)
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