Earlier this week I was really feeling fall. The temperatures dipped below 90 degrees for just a minute and I was ready for some soup! I love soup and I miss it all summer long, but eating soup in 100+ degree weather is just ridiculous. Now that it is starting to cool down and I am getting antsy for soup. This delicious white chicken chili recipe came from my younger sister. She works at a sandwich and soups restaurant and she has taught me how to make a couple of their delicious soups. This chili is delicious and a spicy. I cut the spices down to make it better for Sweet Girl.
Here is what you need:
1 lb Boneless Skinless Chicken Breasts, cooked and shredded
2 T Oil
1 Clove Minced Garlic
1/2 Cup Onion, Chopped
1 Can Diced Green Chilies
2 Cans White Beans
1 C Water
1 Pkg. McCormick White Chicken Chili Powder
2 T Chicken Bouillon
1/8 t Cumin
1/8 t Cayenne Pepper
Salt and Pepper to Taste
1 C Sour Cream
1 C Whole Milk
1. In a large pot saute the onions and garlic in the oil for 3-4 minutes.
2. Add the beans, chilies,water, powder, bouillon, cumin, cayenne pepper, and chicken. Let simmer 5-10 minutes, stirring frequently.
3. Stir in sour cream and whole milk, and serve immediately.
Wasn't that easy? We like to serve this with some type of bread to help with the spiciness. The original recipe calls for heavy whipping cream, but it was just too thick and artery clogging, so we switched it to whole milk. I know that doesn't exactly make this soup healthy, but it makes it a little better I think.
Linking Up At:
