Wednesday, November 2, 2011

Creamy White Bean Chili

Fall. is. here. And along with it, pumpkin flavors, hearty soups, and warm drinks. The Manhattan Beach Holiday Pier Lighting is in 2 weeks and daylight savings time ends this weekend (tear). 

To counter my sadness that the long summer days are over, I've been making lots of warm, delicious treats, including this Creamy White Bean Chili. Since I was young, I've always enjoyed "white" versions of food: white chocolate, white cheddar, white pizza. I can now add white chili to that list. This soup rocks my socks off. It blew Bradford's socks off too. A big holiday cheer for that! 

Serves 4
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
Total Time: 45 Minutes


1 pound boneless, skinless chicken breasts, cooked and shredded
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 garlic cloves, minced
1 Tablespoon olive oil
2 cans (15.5 oz. each) Great Northern Beans, drained and rinsed
1 can (14.5 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper*
1 cup sour cream or plain greek yogurt**
1/2 cup whipping cream
Fresh cilantro for garnish (optional)

*If you have a mild palette, you may omit or decrease the amount of cayenne pepper
**I recommend using the Greek yogurt if you have it. It is a much healthier option that does not decrease from the taste or flavor of this dish at all. :)


In a large saucepan, saute onion and garlic in a large pan until onions are translucent and soft, about 5 minutes. Add shredded chicken, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes, stirring occasionally. Remove from heat and stir in whipping cream and sour cream or greek yogurt. Garnish with fresh cilantro if desired and serve immediately.

{Slow Cooker Option}

In a slow cooker, place 1 pound full chicken breast (fresh or frozen). Add chopped onion, garlic, beans, green chilies, and all of the spices. Do not add sour cream/greek yogurt or whipping cream yet! Reduce chicken broth amount to 12 oz. (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture to incorporate dry spices and cook on low for 5-7 hours (fresh chicken cooks in less time while frozen chicken takes longer to cook). 

Remove chicken and shred it into bite size pieces. Return to slow cooker. In a small bowl, whisk together cream and sour cream or greek yogurt until smooth. Add the cream mixture to the crock pot and stir to incorporate. Let soup cook just until heated through. Enjoy!

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