August 17, 2011

Rachel's Creamy White Chicken Chili

I had this chili at my friend Rachel's a couple months ago and instantly fell in love with it.
It is probably one of them most flavorable and hearty soups I have ever tasted.
So, of course being that it's Chicken Week!, I must share it with you!

Now, don't let all the ingredients scare you. It's super easy to make and so worth it!

Here you go:

Rachel’s Creamy White Chicken Chili
Printable Version

3-4 chicken breasts, boneless and skinless
3 tablespoons olive oil, divided
1 medium onion, chopped
1-1⁄2 teaspoons garlic powder
2 cans Great Northern beans, drained and rinsed
2 cups water
2 cans (14oz) chicken broth
1 can (4 oz each) diced green chiles
1 box (10oz) frozen spinach, finely chopped*
1 can hominy, drained
2 teaspoons salt
1 teaspoon cumin
1 teaspoon oregano
1⁄2 teaspoon white pepper
1 cup sour cream
1/2 cup heavy cream

*Don't thaw the spinach, just place the box in the microwave for 15-20 seconds so it'll be easier to chop. Also, if your family is not big on spinach, try halving the amount. I added more than the original recipe called for because my kids actually like spinach, and it's a easy way to get them to eat more of it. I know, they're weird

Preheat oven to 350 degrees. Place chicken breasts in a small baking dish and drizzle with a tablespoon of olive oil and sprinkle with salt. Bake for 40 minutes, or until the chicken’s internal temperature has reached 165 degrees. Place chicken on a cutting board and cut into bite size pieces.

In a large stockpot, sauté onions in 2 tablespoons of olive oil on medium- high heat; about five minutes. Now add the rest of the ingredients (including the chicken), except for the dairy items, and bring to a boil. Reduce the heat and simmer uncovered for 30 minutes.

Remove the pot from the heat and stir in the heavy cream and sour cream. Season with salt to taste and serve immediately.

I have adapted a couple things in this recipe from the original to fit our family a little better, like by taking out some of the heat. So if you like your chili with a little more oomph, try adding these:

1⁄4 teaspoon cayenne pepper
1 more can of diced green chiles
(You won't be sorry. Well....maybe later you will be. Ahhh... potty humor. So appropriate on a recipe post. )  

Next up: 
Easy Crockpot BBQ Chicken



Mercedes said...

Oooh That sounds like something I need to do. Thanks for sharing!

Summer said...

I'm just impressed with the cloth napkin. I haven't used those things since before children. I'm inspired.

Also, would it still be good w/o the cream. I'm terrified of the words "heavy cream."

Beth said...

Summer- The napkin was just for the camera, after that it was quickly tucked back in the drawer that is only opened for company (if you're already a friend, forget it) and major holidays.

This soup has a really great broth prior to the sour cream and cream, so I think it'd still be pretty fantastic without it. Though you might want to change the name of the chili for your family- they'll wonder where you got the creamy and white. :)

Hope you like it!

Kristen Baird said...

Okay, this really makes me want to start cooking again (my poor family has been eating a lot of sandwiches lately). You're amazing Beth!

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