Monday, January 9, 2012

Recipe: Creamy White Bean Chili

Winter darkness sometimes make me sad. I have to remind myself to consume lots of "warm" things like hot chocolate, soups and teas to help me remember why this cozy, romantic season can be so good. One of my go-to soups lately has been this hearty blend of chicken and white beans. With green chilies, greek yogurt, and a kick of cayenne, this recipe really just stirs my soul and warms me up. I sincerely hope you try it. 

Adapted from Domestically Dreaming
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. Enjoy!

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