Lots of people have cookie exchanges. But not me. Could this be because I’m too selfish to share all of my cookies? Maybe. Or could it be that the last time I went to a cookie exchange I lost all control and ate so much sugar I made myself sick and had a migraine for 2 days? That could be it. Cookies are dangerous, folks!
This fall I decided to have a soup exchange instead. A small group of people came to my house, loaded down with containers of the homemade soup of their choice to trade with friends. We ate soup. We oohed and aahed over each other’s offerings and we all ended the day with a freezer full of soup. It was a happy day. A few weeks later a post appeared on my Facebook wall, saying, “I need that recipe for White Chicken Chili. NEED!”
Now you might be tempted to play around with this recipe to make it healthier, substituting low-fat milk for whipping cream, or light sour cream for the real stuff. Don’t do it! In my experience, using the lighter substitutes in this recipe affects the texture and taste, and the light sour cream has a tendency to curdle, which grosses me out. Make this soup when you feel like indulging and appreciate it for the full fat, creamy wonderfulness that it is.
This recipe is easy to double, which I almost always do, since I like to have leftovers for the next day. I always make this recipe with chicken, but I think it would lend itself well to a vegetarian version. I would recommend adding some extra veggies and/or beans if you decide to go that way.
Creamy White Chicken Chili
1 pound chicken breast or thighs, cut into bite sized pieces
1 onion, chopped
2 cloves garlic, minced
1 tbsp. olive oil
2 cans great northern beans, drained and rinsed
2 cups chicken broth
1 8 oz. can chopped green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. dry oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Avocado (for garnish, if desired)
Saute chicken, onion & garlic in oil until chicken is no longer pink and onion is soft. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. In a separate bowl mix sour cream and whipping cream. Remove soup from heat and stir in sour cream mixture. Serve immediately. I like to top this off with some diced avocado & tortilla chips.