So what's on today's menu? White Chicken Chili.
Here is where I would like to point out that I am not a huge chili fan. Most times, I do my best to avoid chili. I don't care for the taste, it's too spicy or not spicy enough, gives me awful heartburn, and gives my husband awful gas. And I have to share a bed with him, so I try to make him avoid chili as much as I do.
But when it comes to White Chicken Chili, there is no competition. It's not spicy at all. In fact, I would go as far as to say it is sweet and mild. Instead of all the tomato products (which contribute to my awful heart burn) White Chicken Chili is made with whipping cream and chicken broth.
I have to give the credit for this recipe to my mother. Although I don't think she created this recipe herself, I do know that she perfected this recipe and I never make changes to this recipe...unless I add some marjoram. But I add marjoram to just about everything.
White Chicken Chili
1lb chicken breast, cubed
1 tsp. salt
1 medium onion, chopped
1Tbsp vegtable oil (I use olive oil)
1/2 tsp garlic powder
2 cups chicken stock or chicken broth ( I prefer leftover chicken stock made from putting a whole
chicken in the crockpot with an abundance of spices and herbs)
3 cans of great northern beans, rinsed and drained
2 (4oz) cans green chiles, diced
1 tsp ground cumin
1 tsp oregano
1/2 tsp pepper
1/4 cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large pan, saute chicken, onion, garlic powder and oil until chicken is cooked through. Transfer to crockpot. Add in remaining ingredients and cook for 4 hours or until done.
I like to serve mine with rice. But it is amazing all by itself.
ENJOY!
