It's that time of year to enjoy all the goodness that warm soup brings. My favorite time of year! There is nothing more yummy that a bowl of soup on a chilly day.
Today I'm sharing with you one of my families favorite recipes. It also took first place at my church's Chili Cook off a few year back!
This is a personal recipe that I've adapted out of several different ones until I found the right one. It's creamy and delicious!
First off gather what you'll need.
Crockpot, Blender and Ingredients
The blender will be for pureeing the White Beans. This is what makes the soup creamy and delicious! My little Personal Blender is perfect for the job!
White Chicken Chili
by Alison Andersen
3 Chicken Breasts
1/2 Onion diced
3 Garlic Cloves minced
1 can Green Chilis
1 tsp salt
1/2 tsp Pepper
1 tsp Oregano
1/2 tsp Red Pepper
1 Can Chicken Broth
2 Can White Beans or Great Northern Beans drained/rinsed
1 Can White Beans or Great Northern Beans (with liquid) pureed in Blender
1 Can Corn
1/2 Cup Heavy Whipping Cream
1/2 Cup Sour Cream
Tony Chachere's Creole Seasoning to taste (adds a spicy kick)
In a large crockpot combine all the ingredients except for the Cream, Sour Cream and Creole Seasoning (you'll ad that right before serving). Cook on low for 6-8 hours. Right before serving, shred the chicken and add the Heavy Cream, Sour Cream and Creole Seasoning to taste. If you like serve with a dollop of sour cream, Mozzarella Cheese and tortilla chips. Enjoy!
I sometimes like to healthify the recipe by substituting 1 cup of Plain Greek Yogurt for the Cream and Sour Cream. When I entered the recipe (with the greek yogurt) in SparkRecipes Recipe Calculator it came out to the following nutritional facts:
1.2 g Fat
Perfect balance for a perfect meal!
Be sure to Visit the Utah Deal Diva Recipe Index! Lots of great pinnable recipes!