There's something about a big bowl of chili that warms your soul (and your hands holding the bowl) on a cold fall or winter day. That's all I want when it's cold outside really - soup! I love me some classic chili w/ beef and a tomato base, but I decided to try something a little different for this recipe. The hearty veggies and beans are all still there, but beef is swapped for chicken and the broth is chicken stock and heavy cream (YUM). The cream gives this a wonderful richness that you wouldn't normally expect for chili, but if you're being health conscious, you could skip it I suppose. And did I mention this recipe is SO simple? Cozy up on the couch with a throw blanket and a big bowl of White Chili and prepare for comfort.
Makes 4 servings
Total time: 1 hour 20 minutes
Ingredients (( Healthier Ingredient Substitutions ))
2 chicken breasts, cooked and shredded
1 orange bell pepper
1 white onion
8 3/4 oz corn
31.6 oz great northern beans
9 oz chopped green chiles
32 oz unsalted chicken broth
1/4 cup heavy cream (( skip the cream ))
2 cloves garlic
2 Tbsp butter (( 2 Tbsp extra virgin olive oil ))
1 1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp black pepper
Salt to taste
1. Dice onion and bell pepper. Melt butter over medium heat in a large pot. Sauté diced onion and bell pepper for 2 minutes. Mince garlic and add to pot, sautéing for another minute.
2. Add chicken broth, heavy cream, corn, beans, chiles, chili powder, cumin, black pepper, and salt to the pot and turn heat to high. When the soup comes to a boil, turn the heat to low and simmer uncovered for an hour, stirring occasionally. Enjoy!
Loaded with hearty veggies and shredded chicken, this chili is definitely satisfying. And you know what I think would make it even better? Some cornbread. MMM! Definitely serving it with a side of cornbread in the future!