I’m so ready for spring but since winter is sticking around a bit longer here is one of my favorite winter dishes. I have made this about 5 times this winter. It’s really simple and comes together less than an hour.
I first shredded the chicken breast with my kitchen aid mixer (with the paddle attachment) but the last few times I just chopped up the chicken. It made it easier to eat and I liked it better cut up in smaller pieces. Shredding the chicken with the mixer works but I think it makes it a little tough. If you do use the mixer, make sure the chicken is still hot, is boneless, and only two at a time in the bowl or they will fly out of the bowl. Don’t say I didn’t warn you.
Enjoy and stay warm!
White Chicken Chili
Serves 4 – 5
1 lb chicken or 4 chicken breast
4 cups water
1 medium onion, chopped
3 – 4 garlic cloves, minced
1 tablespoon olive oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 1/2 cups chicken broth reserved from cooked chicken
1 can (7 ounces) chopped green chilies (or 2 small cans)
1 teaspoon salt
1 teaspoon ground cumin
2 teaspoon dried leaf oregano or 1 tsp ground oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream, more if needed
1/2 cup heavy whipping cream
In a large saucepan, bring 4 cups of water to a boil. Add chicken. Cook until done or internal temperature reaches 165 degrees. Remove chicken pot and pour out chicken broth to a separate bowl and reserve.
In the same saucepan, heat olive oil over medium heat. Saute the onion and garlic in oil until tender and fragrant. While onion and garlic cook, chop or shred chicken. Add the chicken and seasonings. Mix well. Add beans, chilies, and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Stir in sour cream and cream.
** If too spicy add more sour cream and/or cream.
** If you like spicy chili, cut the chicken broth in half.
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