Back in October, Steve and I went to a ward chili cook-off and someone made an awesome white chicken chili. We've been meaning to make our own ever since, but never got around to it until last night. I found a recipe on allrecipes.com and then made quite a few modifications. you can find the original recipe here. We had our neighbors over last night, and served it to them for dinner. It was a big hit.
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic crushed
1 onion, chopped
3 cloves garlic crushed
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 (14.5 ounce) can chicken broth
1 (10.75 ounce) can cream of chicken
1 cup sour cream
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
1 (14.5 ounce) can chicken broth
1 (10.75 ounce) can cream of chicken
1 cup sour cream
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
Directions
1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the cream of chicken and sour cream. Add the chicken broth, chicken and white beans. Simmer about 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in cheese until melted. Serve warm.
NOTE: Even with the modifications I made to the original recipe, it's a bit spicy. Try using less cayenne pepper or replacing the green chiles with some green peppers if you're not big on spicy foods.
