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Quick and easy white chili

Posted January 30, 2018 in Recipes

Brrrrrr… Baby, it’s cold outside! And to me, cold weather equals soup weather. Although I could eat a different kind of soup every day during the winter and never tire of it, my husband is a bit more particular. He likes soup — but only certain soups. So, in looking for new recipes, I’m trying to juggle his taste for hearty, flavorful soups and my desire for the dishes to be on the healthy side. This recipe for white chili does both and is now one of our winter favorites. (Let’s not tell him about the healthy part, because he doesn’t suspect a thing.)

Ingredients
2 cans of white northern beans 1 can chicken broth
1 small chopped onion 1 teaspoon oregano
1 teaspoon cumin 1 teaspoon cayenne pepper
Garlic (to your taste)
1 can green chilies (optional if you don’t like too much spice)
2 chicken breasts (cooked and shredded)

Directions
Mix all of the above ingredients together, get it hot and then simmer for a
short while to blend flavors. When you’re close to ready to serve, stir in:
1/2 cup half and half (or any milk-type product)
8 ounces sour cream (light or fat free will work)
When sufficiently melted, it’s ready to eat!

NOTE: A few variations that I’ve tried that work well include using any type of
white bean that you like in place of the great northern beans. I’ve used pinto
beans, garbanzo beans and a combination of any two. Also, depending on your
taste, you can sprinkle shredded cheese on the top of each bowl. As a side,
rather than crackers, tortilla chips and/or cornbread are tasty accompaniments.
This soup is very forgiving if you’re the type of cook who likes to tweak
things to your own taste. ♦





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