This is a really great recipe that disappears quickly around my home. I like to make a double batch and use any leftovers for my husbands lunch the next day or freeze for dinner another night.
A great side dish to go with this is cornbread, you can find my recipe for this here, I love to top mine with coconut oil something I think tastes better than honey butter. If you haven’t tried it on your cornbread before, give it a try next time you mix up a batch, it just might become your new favorite way to eat it.
Creamy White Chicken Chili
- 1 lbs boneless, skinless chicken breasts, cut into cubes
- 1 medium onion, slivered
- 3 cloves garlic, minced
- 8 ounces chopped green chilies (I use canned)
- 2 15-1/2 Oz cans of great northern beans (be sure to drain and rinse them)
- 1 14-1/2 Oz can of chicken broth
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp black pepper (I like more, so I use 1 tsp)
- 1/4 tsp cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- A few squirts of Siracha or Rooster sauce
- Add a small amount of oil to a pan or you can use non-stick spray, add the chicken, sprinkle the granulated garlic over it and add the onions and saute until the chicken is no longer pink.
- Add the remaining ingredients except for the heavy cream and sour cream and mix well.
- Bring to a boil, reduce the heat and simmer uncovered for about 30 minutes (I let mine simmer for a few hours)
- Remove the chili from the heat; stir in the two creams and it’s ready to serve!
- Add a small amount of oil to a pan or you can use non-stick spray, add the chicken, sprinkle the granulated garlic over it and add the onions and saute until the chicken is no longer pink
I am always at a loss as to which vegetable to serve when having chili and cornbread so I generally turn to the internet and begin searching for ideas. One idea I came across was posted by Radioamy as a response to this very question and was for cauliflower with turmeric which I admit peeked my interest.
Their simple version was using a one pound bag of frozen cauliflower with 1-1/2 tsp of turmeric and 2 Tab of oil, salt & pepper. Simple combine all together coating it well and microwave it for 3-5 minutes. I use a glass dish with a lid and it will steam itself as it cooks. I check mine after 3 minutes and if not done enough, I cook it for an additional minute until it is done to my liking.
Their recipe was adapted from one found on the Food Network, which you can find here: Oven Roasted Cauliflower with Turmeric and Ginger
Barbara Stull, Creating new possibilities through writing!