Soup of the Day: White Chicken Chili

Hey Delia Creates readers! I’m Jess, from Craftiness is not Optional, and I’m so excited to be here sharing one of my all time favorite soup recipes! It’s a creamy, spicy white chicken chili that I could seriously eat a whole pot of by myself (over time, of course…..you know….like a few days 😉 …and I have actually done that since my family doesn’t like soup much. Weirdos….anyways…I hope you try this recipe soon and love it as much as I do! Thanks for having me, Delia!

White Chicken Chili

adapted from Mel’s Kitchen Cafe

Serves 12-14

INGREDIENTS:
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
3 cloves fresh garlic, finely minced
4 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
2 can (14 1/2 ounces) chicken broth
3 cans (4 ounces each) chopped green chilies
1.5 teaspoon salt
2 teaspoon ground cumin
2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cup sour cream
1 cup whipping cream
Fresh cilantro, for garnish (optional)

DIRECTIONS:

In a large saucepan or stockpot, saute chicken, onion and garlic 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 or transfer to a crock pot to keep warm. You can easily half this recipe, but this size is great for potlucks or a large family gathering.