The Beth Life: Chili

Showing posts with label Chili. Show all posts

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.

Note:
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

Enjoy!!

4 comments

Rachel's Creamy White Chicken Chili

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