It is the perfect time of year to cozy up to a warm bowl of White Chicken Chili!
I have probably said this a million times already in my blog posts, but let me say it again, in case YOU did not read my other blog posts – and shame on you, if you didn’t – Fall is my absolute favorite season. My brother and I were actually just having this discussion. He said spring is his favorite because it is virtually the same weather, but you also get the beautiful blooming flowers and you finally get to go outside after being stuck inside all winter. He does have a point. But I still love fall more.
I have been strong armed into typing up this recipe, by my bestest friend in the whole wide world. Because when she came to pick up her puppies after a wild weekend wedding, I sent her home with some of my chili. You know when you cook something and your family tells you it is good, and you only sort of believe them, because family? Well, when she was *really* asking me for the recipe because she wanted to make it, and thought it was that good; I was kind of even impressed with myself.
SO here it is!
***Disclaimer – this makes a HUGE pot of chili. I am not sure exactly how many servings, but I know we are a family of 4 that will eat it for a couple of days and can freeze enough to eat again for a couple of days. So if you are looking for just a one or two night meal, definitely half the recipe 🙂
***Another disclaimer, yes, another one. This is a loosely based interpretation on what I threw in a pot the other night. Just sayin’
- 6 boneless skinless chicken breasts
- 6 cans great northern beans
- 8 oz sour cream
- 6 cups shredded cheese
- 8-10 cups chk stock (adjust to how thin/thick you want the chili)
- 2 onions
- 3 cans green chilies
- 2 tsp Cumin
- 2 tblsp Oregano
- 2 tblsp Roasted garlic & herb season (if you dont have something like this, find other seasonings you think might taste good with white beans/chili flavorings)
- 2 cloves Garlic (or 2 tblsp minced garlic)
- 4 tsp Garlic powder
- 4 tsp Celery salt
- 2 tsp Pepper
- Pour the chicken stock/broth into the pot.
- Add the chicken breasts. You can boil them to speed things up, but I cook them low and slow so that they turn out super tender.
- Add HALF of each seasoning into the cooking pot of chicken. The other half will go in once the chicken is done cooking.
- While the chicken is cooking, sauté’ the onions and chili’s in oil (we use olive oil, whatever you have on hand is fine). Set aside.
- Once the chicken is done, we use a blender to shred it. You can use whatever you want to shred it.
- Add in the beans, sautéed onions and chilies, sour cream, shredded cheese, and the other half of the seasonings. You can also add salt to taste.
- Simmer on low until everything is hot and flavors have blended together nicely.