White Chili

I have a couple recipes for White Chili that I use interchangeably but I have something to admit. It's a little quirky but chili to me is red and has a very definite 'chili' taste. 'White' Chile doesn't seem like chili to me.  The ingredients and recipes for red chili may differ and there are many different flavors of 'chili' but it's still chili. White Chili to me seems like it should be called some kind of Mexican Soup - although that doesn't sound appetizing. Sigh.

I love the taste, flavor and look of 'white chili' - I just wish I could up with a better name because in my mind it will never actually be 'chili'.

White Chili

1 pound cooked boneless chicken, diced
1 med. onion chopped
2 t minced garlic
1 T canola oil
2 cans Great Northern Beans (about 15 oz. each) rinse and drain
1 1/2 c chicken broth
2 cans (4oz) chopped green chili
1 t salt
1 t ground cumin
1 t oregano
1/2 t pepper
1/4 tcayenne pepper
1 c sour cream
1/2 c whipping cream

In saucepan, quickly saute the onion in the oil, add chicken and garlic, cook about 2 minutes more (don't burn the garlic) and add the beans, broth, chilies, seasonings. Bring to a boil and then lower the heat to simmer 30 minutes. Remove from heat, stir in cream and sour cream. Serve.Print Friendly and PDF