A new month, a new chili recipe! I knew I wanted to make Creamy White Chicken Chili as soon as I read about it on Eat, Live, Run. I love Jenna’s easy-to-follow recipes and this is no exception. While I’ve made many variations of chili before (last month it was Turkey and Chicken Chili), all of them were the traditional, chunky, red sauce types. I’ve never made chili without tomatoes before, and I’ve never even cooked with green chilies either, so I was excited to try this new dish.
I didn’t want to experiment too much so this time, I followed the original recipe exactly. The end result was mouth-wateringly delicious, so I don’t think I’ll be making any changes next time I cook it again (and there will be a next time)!
Creamy White Chicken Chili
(from Eat, Live, Run)
– 1 lb boneless skinless chicken breast, cubed
– 1 medium onion, small diced
– 1 T vegetable oil
– 2 cans cannellini beans
– 14.5 ounces chicken broth
– 2 4-ounce cans chopped green chilies (I used Trader Joe’s fire roasted diced green chile)
– 1 tsp salt
– 1 tsp cumin
– 1 tsp oregano
– 1/4 tsp chili powder
– 2 garlic cloves, minced
– 1/2 cup half & half
– 8 ounce reduced fat sour cream (yup, this recipe calls for half & half AND sour cream – so you bet your taste buds it’s gonna be creeeamy)
In a large heavy-based casserole, heat the oil on medium heat. Add the chicken and onions and cook until the onions are translucent, then add the garlic and cook for another 3 minutes.
Stir in the chicken broth, cannellini beans, chopped green chilies, salt, cumin, oregano, and chili powder. Bring everything to a boil then turn the heat down low and cook, stirring occasionally, for 30 minutes or until the chili thickens to your liking.
Turn off the heat, add the sour cream & half and half . I served mine with sharp cheddar cheese and some baked blue corn tortilla chips, which were nice compliments to the mild tang of the green chilies.
This white chicken chili is really filling – the combination of chicken chunks, cannellini beans, and creamy sauce is really hearty. It’s good comfort food, perfect after a long day and for a cold night indoors. And now that it’s November, we know that there will be lots of chili chilly evenings ahead!
Thanks to Jenna for sharing the original recipe on her fab blog.