This is award winning chili! I'm not kidding. I entered this recipe into a chili contest and won! I think the uniqueness with chicken and a creamy base as opposed to beef and tomato is what catches the attention of eaters. So warm and comforting on a crisp autumn evening! Serve with crackers or bread.
Creamy White Chili
Serves 6-8
1 medium onion, diced
1 tablespoon olive oil
2 (15 oz.) cans Great Northern Beans, drained and rinsed
2 cups chicken broth
1 (15 oz.) can white corn, drained
1 (4 oz.) can chopped green chilies
2 cups cooked shredded chicken (Rotisserie works great)
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 cup sour cream
1/2 cup heavy cream
In a large saucepan, sauté the onions in oil until soft and translucent. Add the beans, broth, corn, chilies, chicken, and seasonings. Bring to a boil; reduce heat and simmer, uncovered, for 30 minutes. Remove from heat and stir in sour cream and heavy cream. Serve immediately.
Step-by-step tutorial:
Gather your ingredients. You will need an onion, 2 cans Great Northern Beans, 1 can white corn, 1 can chopped green chilies, shredded Rotisserie chicken, cumin, garlic powder, oregano, salt and pepper, sour cream, and heavy whipping cream.
This chili comes together so fast! In a large saucepan, heat oil over medium heat. Add the diced onion and cook until soft and translucent.
Add the beans, chicken broth, corn, green chilies, chicken, and seasonings. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. You could also put this in a slow cooker on low and cook for a few hours.
Add the sour cream and heavy cream and stir well to combine.
The creaminess of this soup is what makes it amazing! There are also so many good flavors with the seasonings and chilies.
It really is award winning, and I hope it will win you big points with your family!
Recipe Source: Recipe adapted from a recipe by my friend Donna Gregory
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