This particular recipe was something we made on a whim. I took a recipe I found online and modified it based on our tastes and what I thought would work a bit better. From prep to serving, it only took me 45 minutes, and it could easily be adapted to the slow cooker. Everyone enjoyed it--Hubs, the almost-four-year-old (on Wednesday!), and the almost-one-year-old (on Tuesday!). As for me, I didn't just like it, I loved it. I had two huge bowls, and, while I'm way too full, it was worth it. So, even though I didn't take a photo of this recipe, I'm blogging it because I NEED to. I need to have it on hand next time I need soup. You know, like next week!
White Chicken Chili
*Adapted from Food.com
3 chicken breasts or a whole chicken, cooked and shredded (rotisserie chicken is great for this!)
1 medium onion, diced
4-5 cloves garlic, minced
1 tablespoon canola oil
2 tablespoons flour
1 32-oz. box chicken stock
3 cans white beans (Great Northern), rinsed and drained
2 4-oz. cans diced green chilies
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1 cup sour cream
1/2 cup heavy cream
Shredded pepper jack and crushed tortilla chips, for serving
In a Dutch oven on medium heat, sauté onions in oil for 8 minutes. Season with a pinch of salt and pepper. Add garlic and sauté an additional 30 seconds, then sprinkle on flour and cook for 2 minutes, stirring constantly. Slowly whisk in chicken stock and bring to a boil.
Add in green chilies, beans, salt and pepper, oregano, cayenne, and cumin and stir. Reduce heat to low and simmer for 15 minutes. Add in cooked, shredded chicken and stir. Simmer for an additional 15 minutes. Remove from heat and add sour cream and heavy cream. Stir to incorporate and then serve with shredded pepper jack and crushed tortilla chips. Enjoy!
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