I had always wanted to try a white chili recipe, but hubby had always kind of balked at the idea. So I didn't tell him what it was...just that it was soup and it had chicken in it. Well, it was a hit...very yummy and not too labor intensive either!
WHITE CHICKEN CHILI
4 cans white beans (I used Northern)
2 cans white corn (you could even use regular corn)
3 cups chicken broth
2 cans diced green chilies
2 chicken bouillon cubes
2 medium onions, chopped (I used 1 1/2 Tablespoons onion powder)
1 Tablespoon garlic powder
1 Tablespoon oregano
1 Tablespoon cumin
1/2 teaspoon cayenne
4 cups shredded chicken breasts
1 24-oz. sour cream
Combine broth and cubes. Add all spices. Simmer for a few minutes. Add green chilies, corn, chicken, beans (and the chopped onion, if you used that). Cook for 15 minutes. Add sour cream and stir. Cook for another 5 minutes.
Normally, making any kind of hot soup in June, chili nonetheless, would not be the greatest idea. Turns out I picked a cool, cloudy day to try it on. It's always a surprise when I actually cook from scratch during gardening season anyway. *wink*
