*Update 1/2011: After nearly 2 1/2 years, this recipe continues to be a house favorite. It is creamy, perfectly spicy, and just absolutely phenomenal. Feel free to read through the comments to get a glimpse of many other variations that enhance this chili even more. One way that I’ve started making this is in the slow cooker. It makes it even easier (which is pretty hard because it is a quick recipe to begin with!). I’ve included the slow cooker option below the recipe. Rest assured this chili will win you friends and fame and fortune. Ok, maybe just friends, but I’ll take that.
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 medium onion, chopped
- 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
- 1 tablespoon oil
- 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
- 1 can (14 1/2 ounces) chicken broth
- 2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup whipping cream
- Fresh cilantro, for garnish (optional)
- In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) 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 the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.
- Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.
Recipe Source: from my wonderful friend, Tori M.