This was the chili recipe that I took to our church's Chili and Cornbread Cook-Off last year. I LOOVE this recipe, but unfortunately, it did NOT turn out for the cook-off. I searched all over town the week of the event, trying to find cans of Great Northern Beans, but for some reason EVERY store was out of them! So, I tried to adapt by soaking and cooking a big batch of dry beans. It did NOT work properly....Even after cooking them all day, they never got the right flavor or texture. So, moral of the story....DO NOT use dry beans in this soup! :)
Enjoy-- This soup is ideal comfort food!
White Chicken Chili
-Adapted from My Kitchen Cafe-
1.5 lbs. chicken breasts, cooked and shredded (about 3 chicken breasts)
1 medium yellow onion, diced
1 tsp. garlic powder
1 Tbsp. olive oil
2 cans (15 oz. each) Great Northern Beans, rinsed and drained
4-5 c. chicken broth
1 can (4 ounces) chopped green chilies (if you like a LOT of kick, add two cans, but I prefer one)
1 tsp. salt
1/2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1 c. whipping cream
Cook and shred chicken. Set aside.
In a large saucepan, saute onion and garlic powder in oil until just translucent. Add broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add beans and chicken and heat through for 10 minutes.
Remove from heat and stir in sour cream and cream.
Optional: Garnish with fresh cilantro, jack cheese, green onions, tortilla strips, and avocado (But it's wonderful without all the toppings too!). Serve immediately. Serves 4-5.