12.21.2011

White Chicken Chili


1 lb. cooked chicken cubed (I use a cooked rotisserie, because they are quick and delicious)
1 onion, chopped fine
1 teaspoon, chopped garlic
1 tablespoon Canola oil

2 cans great northern beans, rinsed and drained
2 cans chopped green chilies
1 can chicken broth
1 teaspoon cumin
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon oregano flakes
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup 2% milk

1. Remove chicken from rotisserie, break into medium chunks, and set aside.
2. In fry pan, heat Canola oil and chopped onion until onion is translucent--about 5 minutes.
3. In large stock pot. combine beans, chilies, chicken broth, chicken, cumin, salt, oregano, pepper, and cayenne pepper.
4. Cook chili on medium low heat for about 15 minutes.
5. Remove from heat and add sour cream and milk. Serve warm.

This soup is savory and the flavor is really terrific. I know you will be adding it to your soup repertoire after you taste it! 

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