White Chicken Chili for Those C-C-Cold Winter Days

I don’t know about you, but we LOVE soups, stews, and chili on these cold winter days. And I mean C-C-Cold – our town was the coldest town in the US yesterday with a wind chill at -50.

We pulled out one of our favorite cold weather recipes on Sunday and while I was taking all the Christmas décor down, my husband made the chili (again, God I love that man!). I was given this recipe from a customer as her contribution to a project I was working on.

The idea of the project was a great one: gather a favorite recipe from friends then add in my families favorite recipes…and make a recipe book for each of my girls. Yes, shake your head now, you can guess the status of this project…no books have been created. But wait a minute, I did get most of the recipes in the computer! However, I guess I did start this project when I was pregnant with Gabi (14 years ago). {sigh}

On to the recipe:

WHITE CHICKEN CHILI
Serves 8

6 Chicken Breasts, diced and browned
1-14 oz cans of Chicken Broth
2 cans Cream of Chicken Soup
2 cups finely, chopped Onions
3 T. minced Garlic
3 cans Great Northern White Beans
3 t. Oregano
3 t. Cumin

Mix all the ingredients together and simmer for 2-3 hours. Add 2 cups Sour Cream and 2 cups shredded Monterey Jack Cheese at the end. If you like it hot, add Cayenne Pepper and a 7 oz. can of Green Chilies.

This truly is one of our favorites. We like it mild so we don’t add the Cayenne Pepper and Green Chilies. We do serve with buns/rolls – preferably hot! And we do have extra Sour Cream and Cheese for everyone to add if they’d like.

Yum, Yum!

I’m anxious to see what you think! Cook your family a nice warm pot of Chili – it’ll warm their bellies and soothe their souls!

Patty O