I know it's time to get cooking though- because even five buck pizza from little ceasar's is getting old. Luckily the weather is chilly and I love soups. They are easy to make- warm me up- and usually can be made with ingredients I already have.
I got this recipe from my friend, brittani's, blog and I had to post it so I could add it to my list of blog recipe favorites (lower left column on this blog page). I have always LOVED chicken chili- and this recipe is SO easy and SO insanely delicious- that I am disappointed I haven't been making it for years. Thank you, Brittani!!
I, as always, made some "leisy" changes so I'll include both versions.
White Chicken Chili
- 1 lb. chicken, cooked and diced
- 1 med. white onion, chopped
- 1 1/2 tsp garlic powder (or 2 freshly pressed cloves)
- 2 cans of Great Northern beans, drained and rinsed
- 1 can chicken broth
- 1 can cream of chicken soup (reduced fat totally works)
- 1 can chopped green chilies (didn't use them)
- 1 can Mexicorn ( I used frozen regular corn)
- 1 cup sour cream (1/2 cup)
- 1/2 cup whipping cream or evaporated milk (I used extra chicken broth instead- you could do milk I'm sure.)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (NO WAY!! I totally left this out!)
- 1/2 tsp black pepper