White Chicken Chili

This past week has been chock- full of sickness in our home.  I started getting a sore throat and terrible congestion last Sunday and my poor little niece called me in tears later that night begging to stay home from school with me.  The two of us were a pitiful pair as we sprawled out on the couches and watched movies for three days.  Then later this week, my poor husband came down with it too!  Do you have go-to’s for when you’re sick and puny, needing a little kick? Hot and Sour Soup from the local Chinese restaurant, and Chicken Tortilla Soup are among my top three menu items for cutting through the sinuses.  This White Chicken Chili has made it to that list too.  It was an easy God-send this week for providing nourishment to the body and soul and jussssssstttttttttttttt enough kick to make me be able to breathe better! I must admit that I discovered this creamy delightful soup earlier this year when I was not sick and loved it equally.  So, whether you’re under the weather or the weather’s just right, why don’t you give this chicken soup for the soul a whirl?  Know someone who’s not feeling so hot? How ’bout reaching beyond your reach by bringing them some White Chicken Chili for dinner!

White Chicken Chili

Reach For: 

3 Chicken Breasts (Raw…frozen is fine)

1 medium onion, chopped

1 1/2 tsp garlic powder (or 2 cloves fresh garlic, minced)

2 15 1/2 oz cans of Great Northern Beans, rinsed and drained

14 1/2 oz chicken broth

1 (4 oz) can chopped green chiles

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 cup fat free sour cream

1/2 cup whipping cream

Directions: 

Place chicken breasts in slow cooker.  Cover with spices, onion, and chicken broth.  Add beans and stir.  Cook on low for 5-7 hours.  Use kitchen shears to shred chicken (I do it right in the pot) or remove to cut into cubes. In a separate bowl, mix together sour cream and whipping cream.  Stir into pot (along with chicken if removed to cube) and let cook for about 30 more minutes so the heat gets evenly distributed. Serve and enjoy!

Yields: 6-8 servings

Recipe Source: Mel’s Kitchen Cafe

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This Week we’re partying with: Show Stopper Saturday, Chef in Training  , Mandy’s Recipe Box , Someday I’ll Learn , Wake Up Wednesdays , Buns In My Oven , Weekend Potluck 

 

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