Thursday, December 16, 2010

Creamy White Chili

Yesterday, I was FREEZING cold and had soup on the brain.  Specifically anything that would warm my cold, cold body.  Then I started thinking about what would work...then I started googling...and looking at my favorite blogs and this is what caught my eye:

I know I always claim things to be divine...lovely...superb...BUT this being my first soup-ish post....I can say that it is all of those things.  It is DELISH!  It gently warms the tongue with its spices without burning and making you gasp for air.  It is ridiculously easy (especially if you go semi-homemade as I did and buy an already cooked deli chicken), most of the spices you will have on hand.  This is not for the calorie counter oh no sir-ee!  It boasts a cup of sour cream as well as a half a cup of heavy cream um you were NOT under the impression I posted healthy food were you?  I made this as an accompaniment to enchilada pie, well and because I was skeered it wouldn't turn out I needed a belly filler.  Boy did it turn out.  I will be eating this for the next 3 days thank you.  If you love me and trust me...try this today!

Creamy White Chili
(Courtesy of My Kitchen Cafe)

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes (I used a 2 lb pre-cooked deli chicken as I assumed minus all bones it would weigh 1 lb - love my calculations?)
1 medium onion, chopped (I used dried onions from the dollar store haha)
1 1/2 teaspoons garlic powder (um oops totally forgot to add this gees - still delish)
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained (never had this, please try them, smooth and buttery creamy texture)
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can - I used 2 cans and still very low kick)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Just so you don't panic, mine was a very odd color before adding all of the creams.  Here's a "during" picture:

See, looks kind of gross huh? Its not, it's magically delicious!  I left the deli chicken chunks quite big and added dark and white meat.  I also used more chicken stock than it called for because, well, I had a mutant chicken that was very meaty lol.  

Don't forget to share your stories,

Special K


  1. Kelli...I DO love you and WILL trust you and make this! It looks superb! Who wants to count calories this time of year anyway, right? When did you first find you had a love for cooking and baking??? You could have your own little restaurant, I'm telling you are awesome...and funny! Love ya!

  2. I can remember making my first homemade apple pie with a girlfriend of mine back in oooohhhhh 5th grade or so? We were SO proud of ourselves. Honestly, its the same Dutch Apple Pie recipe I use to this day. Although I think I copied the recipe wrong as apples come out TOO done. Anyways, my dad liked to cook (not bake lol) and I lived with him when I was 15 until he died at 16. My moms mom LOVED to cook as well, homemade Ableskievers and stuff mmmmmmm good! I'm wondering if I HAVE to go on disability if I can be allowed to earn a small amount of money to help out and maybe cook things for people? You might be on to something girly!!!