food | white chicken chili

Now that it is getting cooler outside, I've been looking for some new Fall recipes. A few days ago, I was talking with a friend who recommended white chicken chili...yum! So yesterday I found a fantastic Taste of Home recipe with the perfect amount of spice and heat. Not so much that you can't taste anything after eating it, but enough that it has great flavor and makes you feel really warm and toasty. You can find the original recipe here, but I changed a few things in the batch I made last night.

Kaite's version of White Chicken Chili

Ingredients:
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
1 - 2 (depending on preference) cans great northern beans, rinsed and drained
1 can whole kernel corn
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup sour cream
1/3 cup heavy whipping cream

Directions:
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Separate aproxomitely half the beans and mash in a bowl until chunky. Add the whole beans, mashed beans, corn, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Divide into bowls and sprinkle a little shredded cheese on top.

By mashing half of the beans before adding them to the chili, you can reduce the amount of sour cream and heavy cream from the original recipe to make it a little healthier but still have a nice creamy chili. I added a can of corn to my chili just to get another vegetable in there, but you can add whatever you have on hand: frozen carrots, chopped roasted cauliflower, etc. It may not be the most traditional, but it does make it a little healthier and very filling.