When the weather turns cold, it makes me want to cook and bake good hearty soups and roasts. Yesterday, it turned colder, becoming more like Christmas type weather and I decided after all my errands, I should cook up a hearty chili. So this is a twist on a recipe my aunt gave me for White Chili.
White Chili is comprised of:
2 pounds of chicken
3 cans white beans (like canelli, great northern, kidney)
12 oz. drained green chilies (3 x 4oz. cans)
1 1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1-2 Tablespoon cilantro
1 1/2 teaspoon oregano
3/4 teaspoon pepper
1 medium onion chopped
2 tsp garlic
about 1 Tablespoon olive oil
3 cups chicken broth
1 tsp salt
6-8 oz sour cream
1 cup heavy whipping cream (or evaporated milk)
Saute chicken, onions and garlic powder in oil until chicken is no longer pink. Add beans, chicken broth, chilies and seasoning. Bring to a boil. Reduce heat and simmer for at least 30 minutes. Remove from heat and add cream (or evaporated milk) and sour cream. Serve immediately. Serves 4-6.
It looks thinner than it is. It is a hearty, slightly spicy chili. Because I had leftovers from Thanksgiving, I used leftover turkey instead of the chicken in this version and it was also very good. The sour cream adds a thickness and creamy texture that fills and satisfies you. I also used fresh roasted green chilies. I was not sure how spicy they would turn out to be as each chili is a little different, but the spiciness will be cut with the addition of the milk products.
It is delicious with bread or tortillas as well. Enjoy!
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