Tuesday, January 19, 2010

Tasty Tuesday: Creamy White Chili

This is a healthy, satisfying soup that we love often throughout the cold winter months. It has lots of flavor and yet is mild enough that even children enjoy it.

Creamy White Chili
1 lb. chicken breast, cubed (2-3 cups) *
1 med. onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. vegetable oil
2 cans (15 1/2 oz. each) Great Northern Beans, rinsed & drained
1 can (14 1/2 oz.) chicken broth
2 cans (4 oz.) chopped chilies, optional
1 tsp. salt
1 tsp. ground cumin
1 tsp. orgeno
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. heavy whipping cream or milk

In a large saucepan over medium heat, saute chicken, onion & garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and cream. Serve immediately.

Yield: 7 servings

* I use frozen chopped chicken (as I describe here) and just eliminate the sauteing part and the vegetable oil. We love it just as much and it is much faster.

For other recipe ideas, check out Balancing Beauty and Bedlam's Tasty Tuesday, Blessed with Grace's Tempt my Tummy Tuesday, and All the Small Stuff's Tuesday's at the Table.


  1. Yumm...I been wanting to try this soup for a couple months now. I'll have to put it on the menu for next week.

  2. This sounds wonderful! Thanks for the recipe and linking to TMTT.


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