Meade Wheeler Financial Group

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WHITE CHICKEN CHILI

Can you feel fall in the air? Football season, hunting season, fall nights around the campfire?

The smells of campfires, fall leaves, pumpkin spice, and apples leaves me in a state of immense peace. Fall is my favorite season. It is also my favorite cooking season, as soups, chowders, chilis, and stews leave memories of childhood bliss. Sunday chili with my dad, lefttover stuff peppers made into soup with my mom, and my grandma's pot-roast stew are smells and taste that bring back memories of the past. Family traditions are often built around the dinner table.

White Chicken Chili is an easy to make chili that has ingredients you likely will already find in your pantry. A true dump amd pour recipe! It is a creamy, fun, and comforting dish. It is a great alternative to traditional red sauce/beef chili.

Ingredients
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1 large vidalia sweet onion , chopped
1 tbsp olive oil
2 cloves garlic, crushed or minced
2 LG cans of chicken. (Drained) Swanson or Sam's is good. You can also use a rotisserie chicken. I like the canned chicken better, faster and all white meat.
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1 (7 oz) can diced green chilies (check for heat!)
1 8 oz container of salsa. I like the kind you find in refrigerator deli section. Heat is to preference.
2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
salt and freshly ground black pepper , to taste
1 (8 oz) container low fat sour cream
1 bag frozen corn
2 (15 oz) cans cannellini beans or Northern White beans. (I like Randall's in the jar)
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box salt free vegetable or chicken stock

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Topping ideas
chopped fresh cilantro
Sourcream
Jalapeños
Avocado
Salsa
1 pack corn tortillas, cut into steips and fried.
Corn chips

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add onion and saute. Add garlic and chicken and saute until chicken and onions have some color.

2. Add green chilies, cumin, paprika, oregano, coriander, beans, and salsa. Stir well. If too dry add a little veggie stock.

3. Add sour cream and corn.

4. Bring to a boil, stirring. Bring to a simmer until beans are soft. You can add more seasoning to taste and stock if your soup is to thick. If soup is to thin you can also crush some of the beans to create thickness.

5. Cut corn tortillas in stips and cook in oil unto crisp. Garnish with tortillas strips, sourcream, salsa, and cilantro. Add jalapeños and avocado if you desire.

Enjoy!

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